Mexican Orange Fudge

Combine 2 cups of sugar, boiling water, non-dairy liquid coffee cream, and salt in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves completely and the mixture begins to simmer.

Stop stirring once the mixture reaches a gentle boil and insert a candy thermometer. Continue cooking without stirring until the mixture reaches 238°F (soft-ball stage), watching carefully to prevent scorching.

Remove the saucepan from heat and let the mixture cool to approximately 110°F without stirring. This cooling stage is essential for proper fudge texture.

Add the remaining 1 cup of sugar and grated orange rind to the cooled mixture. Beat vigorously with a wooden spoon or electric mixer until the fudge begins to lose its gloss and thicken slightly.

Fold in the chopped pecans or walnuts with a spatula until evenly distributed throughout the fudge.

Pour the fudge mixture onto a parchment-lined 8x8-inch pan, spreading it evenly with a spatula before it sets completely.

Allow the fudge to cool at room temperature for at least 1 hour until completely firm. Cut into squares and serve or store in an airtight container at room temperature for up to one week.