This old-fashioned, chewy candy is filled with dried fruit and nuts. The snowy confectioners’ sugar coating makes it look holiday-festive. They’re by no means “gourmet;” but for us “regular folks,” and those of us who remember and appreciate “Grandma’s home cooking,” these little gems are a delight.
re-christmas-delight
Ingredients:
- 1 cup blanched, slivered almonds
- 1 3/4 cups mixed salted nuts
- 4 cups chopped dates
- 1 cup shredded coconut, sweetened or unsweetened, toasted or not
- 1 cup candied red cherries
- 8 cups regular marshmallows or 5 1/2 cups mini marshmallows
- confectioners’ sugar, for coating
Directions:
- Lightly grease a 9″ x 13″ pan. Line with parchment, and grease the parchment. If you don’t have parchment, use waxed paper or plastic wrap.
- Place the nuts, dates, coconuts, and cherries in the work bowl of a food processor, and process until finely chopped, but not puréed. You may also do this using an old-fashioned food grinder.
- Melt the marshmallows in a double boiler on the stovetop, or in a microwave. Stir till smooth.
- Place the chopped nuts and fruit in a bowl, and stir in the melted marshmallows. Use your hands to thoroughly combine marshmallow and fruit/nuts. This will be a very sticky business; it helps to rinse your hands with cold water frequently, then plunging back in with them wet, not dried off.
- Press the mixture into the prepared pan, smoothing the top as best you can.
- Cover with plastic, and let set till cool, preferably overnight.
- Next day, cut the candy into 1″ squares.
Tips from the bakers
- Save yourself the trouble of melting marshmallows by substituting a 16-ounce tub of Marshmallow Fluff®.
- For richer flavor, toast the almonds in a preheated 350°F oven for about 15 minutes, or until they’re golden brown.
For more recipes visit www.kingarthurflour.com/
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