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This recipe was in last Sundays paper....
1 1/4 cups chopped peanuts
8-ounce package pitted dates, finely snipped
1 cup finely chopped dried figs
3/4 cup coarsely chopped dried apricots
1/2 cup flaked coconut, toasted
3 cups sugar
1 cup milk
1 TBLS light corn syrup
1 TBLS butter or margarine
1 tsp vanilla
Combine peanuts, fruits and coconut; mix well. Set aside
In a 3-quart buttered saucepan combine sugar, milk and corn
syrup. Heat and stir over medium heat until sugar is dis-
solved. Boil gently until mixture reaches 234 F. degrees.
Remove mixture from heat. Stir in butter and vanilla. Let
stand without stirring until cooled to 110 F. degrees.
Beat for 3-4 minutes or until mixture starts to lose its
gloss and is satiny in appearance. Quickly stir in fruit
mixture. Immediately turn mixture out onto a buttered
baking sheet. Knead with buttered hands until gloss is
gone. Halve mixture. Roll each half into a 12-inch-long
log. Wrap each roll in clear plastic wrap. Cut each roll
into 1/4 inch slices. Place candy slices in paper candy
cups. Store in tightly covered container.
Yield: 3 pounds.. about 96 slices
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