Old Fashioned Candied Fruit Roll
|Seedless raisins||1⁄2 Pound|
|Dried figs||1⁄4 Pound|
|Dried apricots||1⁄4 Pound|
|Candied pineapple||1⁄4 Pound|
|Canned moist coconut||1⁄2 Pound (2 Tins)|
|Butter||3 Tablespoon, melted|
|Sugar||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs)|
Choose fresh dried fruits when making this confection.
Wash raisins, figs, and apricots and shake in a cloth to remove excess moisture.
Remove seeds from dates and combine with washed fruits, pineapple and cocoanut.
Put fruit-cocoanut mixture through a food grinder, using the coarse blade.
Combine ground mixture with coarsely chopped nuts and spread out on a flat pan which has been spread with the melted butter.
Put sugar, water, and vinegar into a saucepan, mix well, and wipe down sugar from sides of pan before heating.
Cook without stirring to the soft ball stage (234° F.).
Remove from heat and pour over the fruit.
(Do not scrape any syrup out of the pan.) Let cool; then knead the mixture until well mixed.
Form into two rolls about 2 inches in diameter.
Wrap in waxed paper or a dampened, clean cloth and place in a refrigerator for about 3 hours or until it slices well.
If it is to be served later on or packed for gifts, wrap in several layers of heavy waxed paper or moisture-proof cellophane, store in a tightly covered box and keep in a cool place.
Cut in 1/4-inch slices to serve.
3 1/2 pounds.