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Prepare Orange Fondant filling-
2 & 1/4 c confectioners' sugar 2 tbsp light cream 1 V2 tbsp soft butter 2 tsp shredded orange rind Blend 2 c sifted confectioners' sugar, light cream, butter & shredded orange rind. Knead in 1/4 c sifted confectioners' sugar. Divide in half & shape in two 12inch rolls.
Place each roll of Orange Fondant filling in center of chilled strips of Chocolate Fudge coating. Roll up, sealing edges. Wrap in waxed paper. Chill.
For a decorative touch. ..remove waxed paper; brush surface with egg white. Roll in anyone of the following- flaxed coconut, wheat germ, colored sugar, finely chopped gum-drops, chopped nuts, pre- sweetened ready-to-eat cereal flakes or decorate with pecan halves or nonpareils. Variations- ( omit orange rind)
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Spice- Substitute 1 tsp cinnamon, 1/4 tsp nutmeg, dash cloves.
Peppermint- Substitute 1/2 tsp peppermint extract, few drops green food coloring
Pineapple- Substitute for light cream 2 tbsp thawed frozen pineapple juice concentrate.
Maraschino- Add 2 tbspfinely chopped, well-drained Maraschino cherries.
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