Reminiscent of Victorian “sugarplums,” this candy of mixed fruits and nuts is very popular in Charleston. It is excellent for tea. It’s necessary to weigh the ingredients, or the recipe simply won’t work. You will need an accurate candy thermometer (test your thermometer in boiling water—212°—and adjust accordingly). The recipe is
In a heavy saucepan over medium heat, combine the butter, honey, maple syrup, light corn syrup, brown sugar, and granulated sugar, stirring only in the beginning stages of cooking. Heat to 249-250°.
Add the remaining ingredients and mix in well, then place in a parchment-lined sheet pan (an inch-deep 12- by 17-inch pan) and allow to seize for 8 hours or overnight. Cut into little squares. Store in airtight containers with wax paper between layers. Keeps for a month or more.
© 1992 All rights reserved. Published by UNC Press.