Christmas Pudding Candy

Patrick Salisbury / patricksalisbury.com  / 212-697-8866

 

From the kitchen of:

Royal Sonesta Houston

Executive Chef Peter Laufer C.E.C

 


Ingredients

3 cups Sugar

1 cup Light cream or milk

1 teaspoon Butter

1 pound Dates

1 pound Raisins

1 pound Figs

1 pound Coconut

1 or 2 cups of Pecans

1 teaspoon Vanilla

Method of Preparation
Cook sugar, light cream or milk and butter to softball stage. Beat until creamy. Then beat in dates, raisins, figs and coconut, which have been run through the food chopper (you can use candied fruitcake mixture for part of fruit mixture). Add pecans and vanilla. When well mixed, roll into logs and wrap in damp cloth until cool. When the candy is cool, remove the cloth and wrap it in waxed paper and put away to ripen for at least two weeks. The longer it ages, the better.

Categories: Food is Art

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