Fruit Candy
3 cups sugar 1½ cups nuts
1 cup thin cream 1 pound figs
1 tablespoon butter 1 pound dates
1 pound raisins 1 pound coconut
1 teaspoon vanilla
Cook sugar, cream and butter together until syrup forms a
soft ball when dropped in cold water.
Remove from heat and beat until creamy.
Mix finely chopped fruit and nuts and add to candy.
Cool, work together and shape into rolls.
Wrap in a damp cloth and ripen for 2 weeks before using.
Slice into desired sizes.
contributed by Susie Knoff, Salem, Ohio
as published in Mennonite Community Cookbook
compiled by Mary Emma Showalter
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