This recipe was written in pencil and it needed a lot of love to save it.
If the colors strike you as odd, that’s because I messed with the levels. The real recipe with original contrast is to the left. I think I managed to translate most of what’s there, though. Condensed for space:
sift (something?) hot fry pan / stir constantly / 1 cup sugar when sugar melts
1/4 cup boiling water stir until / sugar is dissolved until / stir 2 cup sugar 1 cup
pet milk cook stir until / forms soft ball in water / remove add 2 teaspoons
orange rind few grains / salt with out stirring / until (hand?) on bottom of
pan stir in 1 cup nuts / beat until firm drop / from spoon
This recipe appears to correspond with recipes for Dulces de Naranja, a candy common to a number of countries in Central America and the Caribbean. As I understand it–and this is outside my expertise–typically the term naranjas is used to refer to bitter oranges. So the candies are probably somewhat sweeter when made with domestic oranges.
So this recipe, translated into a set of actual steps you could follow, filling in blanks with assumptions from Dulces de Naranja:
Orange Candy (interpreted by Yesterdish)
3 cups sugar
1/4 cup boiling water
1 cup PET evaporated milk
2 teaspoons grated orange rind
1 cup chopped nuts
- Caramelize one cup of sugar in a frying pan.
- Add 1/4 cup boiling water; stir till sugar is dissolved.
- Add 1 cup PET milk and 2 cups sugar. Lower heat and stir till mixture reaches soft ball stage (235F-245F).
- Remove from heat. Stir in 2 teaspoons orange rind and pinch of salt. Let cool without stirring until you can touch the bottom of the pan.
- Stir in 1 cup nuts.
- Beat air into mixture until opaque and candy is firm when dropped from a spoon.
- Pour onto parchment-lined, greased quarter-sheet pan. Cut into squares when set.
From the box of S.H. of Marshall, Missouri.