Fruit Candy

Ingredients

• One cocoanut
• one and one-half pounds granulated sugar
• one-quarter pound raisins (stoned)
• one-half pound blanched almonds
• one pint pecans
• one-half cup chopped walnuts

Method

1. 1

   Put in saucepan, let it heat slowly; then boil rapidly five minutes; add the cocoanut (grated very fine), and boil ten minutes, stirring constantly.

2. 2

   Try a little on a cold plate, and if it forms a firm paste when cool, take from the fire.

3. 3

   Pour part of it out onto a large tin lined with greased paper; then add to the remaining cream the raisins, almonds, pecans, and walnuts.

4. 4

   Pour over the other cream, and when cool cut in bars and squares.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 34. The excerpt below is the record exactly as published.

FRUIT CANDY. One cocoanut, one and one-half pounds granulated sugar (wet with milk of cocoanut). Put in sauce pan, let it heat slowly ; then boil rapidly five minutes ; add the cocoanut (grated very fine), and boil ten minutes, stirring constantly. Try a little on a cold plate, and if it forms a firm paste when cool, take from the fire. Pour part of it out on to a large tin lined with greased paper ; then add to the remaining cream one-quarter pound raisins (stoned), one-half pound blanched almonds, one pint pecans, one-half cup chopped walnuts

Cook this with the app: pantry check, scaling, and the assistant.