Fruit and Nut Candy in a Pudding Bag
Source of Recipe
Unknown, about 1800's
List of Ingredients
Moisten four cups of light brown sugar with two tablespoons of
vinegar and a quarter cup of cold water; put over the fire and
boil until it reaches the soft-ball stage; add a small tablespoon of
butter, and cook five minutes longer. Have ready fruit and
nuts-a half pound each of citron and figs, cut into strips; a half
pound of raisins, stoned; a quarter pound of shelled almonds,
blanched and cut in half; a quarter pound of English walnut
kernels, broken into bits. Stir these into the boiling sugar, take
from the fire, beat hard for two or three minutes, and then pour
into a pudding cloth, wet in cold water. Roll the candy up in
this, as you would a boiled pudding, twisting the ends of the
cloth to hold the candy in shape, and let it get entirely cold
before removing the cloth and cutting the candy into slices.
Recipe
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