Name: Pomona
Yield: Makes 120 1¼-by ½-inch Pieces
Cuisine: United States
Ingredients: ¼ pound English walnuts; 2 ounces granulated sugar; 6 ounces dried apricots, chopped; ¼ pound pecans, roasted; 1 pound (4 sticks) unsalted butter; 2 ounces dried peaches, chopped; 2 ounces rolled oats; ¼ pound hazelnuts (filberts), blanched and roasted; ½ pound maple syrup; ½ pound honey; ¼ pound light corn syrup; ¾ pound light or dark brown sugar; 2 ounces orange peel or orange chunk marmalade; ¼ pound whole almonds, roasted; ¼ pound light or dark raisins; 6 ounces pitted dates, chopped

Preparation info

Makes
120 1¼

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

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 Mark Gray’s.