"Writing is not necessarily something to be ashamed of. but do it in private
and wash your hands afterwards." --Robert Heinlein.

We've moved!

For the next two years (Summer 2014-Summer 2016) I'll be blogging our family's adventures in China at www.chinesemileposts.wordpress.com

Tuesday, May 13, 2008

Fruits and Nuts

I don't like fruits and nuts in most anything. In fact, I don't so much like nuts at all. I'm okay with chocolate covered raisins. I'm okay with peanuts, but don't stick them in an M&M. So when a friend recently tried out this recipe and gave me some I was wary. Luckily, along with the description of fruits and nuts, she also mentioned cream cheese and white chocolate, or I might not have tried it. I got the recipe from her and even while making it I kept thinking to myself, "this is so gross, there's no way I'm going to like this. Craisins! Eww." Then I licked the spatula before refrigerating everything. Yummm!!! So, the lesson learned, don't judge a book by its cover. Or a treat by its ingredients.

Jim's Best Candy Recipe

from the Tightwad Gazette

1/3 c sugar
1/4 c light cream
1/4 c butter
3 oz. cream cheese, softened
2 c sifted powdered sugar
1 c chopped mixed dried fruits
1/2 c chopped nuts
1/2 vanilla
1 1/2 lbs white dipping chocolate


Line an 8"x8"x2" baking pan with foil, extending foil over the edges of the pan. Butter the foil and set the pan aside.

In a heavy 2-quart saucepan combine the sugar, light cream, and the 1/4 c butter or margarine. Cook over medium heat to boiling, stirring constantly to dissolve the sugar. 8 minutes.

Cook over medium heat stirring occasionally for 3 minutes. Mixture should boil at a moderate, steady rate over the entire surface. Remove pan from heat. Add cream cheese; stir until smooth. Add powdered sugar, dried fruits, nuts and vanilla; stir until well combined. Spread mixture into prepared pan. Chill about 1 hour, or until firm. When firm, lift foil to remove candy from pan; cut candy into 2"x1" rectangles.

Melt the dipping chocolate. Carefully dip the rectangles into the melted chocolate. Let excess drip off rectangles. Place dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in the refrigerator.

*I used dried cranberries and pecans as my fruits and nuts. I also used those giant flattened chocolate chip looking white melting discs for candy making as my white chocolate. And I wouldn't use as much as it called for. Maybe just one bag (14 oz). And I'd cut the pieces smaller next time, they are pretty rich.


Jamie said...

mmmm. that sounds good

Marie said...

I sooooo know what you mean. I am NOT a fruit or nut girl. I can't eat ice cream or fudge or cookies with those things in them. But I am intrigued by this recipe. I will have to give it a try. Thanks.

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