A rich and creamy fudge with lots of orange and citrus flavor. This vintage recipe appears in the Imperial Sugar 125th anniversary cookbook. Originally published in 1968, this recipe stands the test of time.
Melt butter in a heavy saucepan. Remove from heat and add orange rind. Stir into butter to release oils.
Add sugar, cream, cream of tartar and orange juice. Stir to blend.
Place saucepan over low heat. Stir until sugar dissolves and mixture comes to a gentle boil. Cover, and cook for three minutes. Remove cover and cook until soft ball stage (234°F to 240°F), stirring occasionally. (If crystals form on sides of the pan, gently brush sides with a damp cloth wrapped around a fork.)
Remove from heat, and let cool until lukewarm, about 20 minutes. Add lemon juice and nuts and beat until thick and creamy. Spread evenly in a buttered 8-inch square pan. Cool and cut into squares.
