Mou with orange zest

Melt sugar in a steel saucepan over low heat, until candy and becomes a dark blond color (to taste) and schiumeggiante.

Remove from heat and add the cream and mix everything else well and reported on the heat moderated (beware that ' out ' as if it were milk).

Cook until the mixture becomes homogeneous and dense enough (practically has to evaporate the liquid portion of cream).

It will take 20-25 minutes stirring.

Once this is done, remove from heat and pour the mixture onto lightly greased marble table.

With a knife always anointed with oil dates to the ' casting ' the shape you want and if you want, start to divide it into small pieces that will be cooled once your candies.

Keep in a cool and dry place.