Orange Fudge

3 cups granulated sugar
1 cup evaporated milk
1/4 cup orange juice
1/4 teaspoon salt
Rind of 2 oranges, grated
1 cup pecans
2 tablespoons margarine

Heat milk in double boiler. Caramelize 1 cup sugar in deep heavy saucepan. Stir in orange juice and hot milk. Stir in remaining sugar and orange rind. Cook, stirring often, to soft ball stage. Remove from heat and add margarine.

When cool, beat until creamy and stir in nuts. Pour out on greased platter and cut into squares.