Mexican Candy

2 cup granulated sugar
1/4 cup water
1 cup evaporated milk (do not dilute)
1 pinch of salt
2 tsp orange peel, grated

Using a wooden spoon, stir a cup of sugar into frypan until caramelized.

Add water. Stir until sugar dissolves.

Add remaining sugar, milk, and salt. Place over low heat and stir until mixture boils. Cook, stirring until it reaches softball stage.

Remove from heat. Cool to lukewarm, without stirring. Add orange peel.

Beat until candy loses gloss and holds its shape when dropped from spoon. Pour into lightly buttered 8-inch square pan and cut when cool.

Servings: 6