Ingredients2 cups sugar
2 cups light corn syrup
1 can 6 ozs frozen orange juice concentrate, undiluted
1 cup half-and-half cream
½ cup butter or margarine
In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245 degrees (firm-ball stage). Add cream and butter; cook and stir until mixture reaches 245 degrees again. Pour into a greased 5-in.x10-in.x1-in. pan; cool. When cool enough to handle roll into 1-1 ½ inch logs or 1-in balls. Wrap individually in foil or waxed paper; twist ends.