from Jennifer L.’s book, North Branch , MN
Ingredients
2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring (optional)
1/2 c. chopped candied fruit or dried fruit (optional)
1/2 c. chopped nuts (optional)
Preparation instructions
In a heavy 2-qt saucepan stir together sugar, corn syrup, and water. Clip candy thermometer to side of pan. Cook and stir over medium-high heat till sugar dissolves and mixture boils (5 to 7 min). Avoid splashing syrup on sides of pan.
Reduce heat; cook, without stirring, over medium heat to 260° (hard-ball stage). Mixture should boil gently over entire surface. Reaching hard ball stage should take about 15 min. Remove saucepan from heat. Immediately begin to beat egg whites in a large mixer bowl on medium speed of electric mixer till stiff peaks form.
Remove candy thermometer from the side of the sauce pan, gradually pour hot syrup in a thin stream (slightly less than 1/8 inch diameter) over egg whites, beating constantly on high speed of electric mixer. (add syrup slowly to ensure proper blending. This should take about 3 minutes. Add vanilla and a few drops of food coloring. Continue to beat just till candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
When candy is beaten enough, mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. When candy holds its shape, stir in fruits and nuts, if desired; quickly drop candy by spoonfuls onto waxed paper. If mixture flattens out, beat 1/2 to 1 minute more and check again. If mixture is too stiff to spoon and has a rough surface, beat in hot water a few drops at a time, till candy is a softer consistency.
Cool; store tightly covered.
Submitted by: Jennifer L
October 9, 2012 | Posted in:
Swedish fruit soup: version 2
from Jennifer L.’s book, North Branch , MN
Ingredients
1 lb mixed dried fruit
1/2 c. sugar
1/4 tsp salt
1/2 c. raisins
Preparation instructions
Soak fruit in water to cover. Carefully cook in covered saucepan so pieces remain whole. When fruit is tender, add sugar and salt and simmer ten more minutes. Drain off about 2 c. juice and put in double boiler. Add raisins and tapioca. When cooked, add to fruit mixture with cloves and cinnamon stick. Let stand covered until cool. Chill thoroughly before serving with a dollop of whipped cream.
Place cloves and cinnamon on threads to be sure to pull them out when cold.
Submitted by: Jennifer L
| Posted in:
Swedish fruit soup: version 1
from Jennifer L.’s book, North Branch , MN
Ingredients
1 8oz pkg mixed dried fruits
1/2 c. raisins
3 to 4 inch stick cinnamon
2 c. unsweetened pieapple juice
2 tbsp quick cooking tapioca
1 med. orange, thinly sliced and halved and quartered.
1/2 c. currant jelly
1/4 c. sugar
Preparation instructions
Halve large pieces of fruit. In a large sauce pan combine mixed fruits, raisins, cinnamon, and 4 c. water. Bring to boiling; reduce heat. Simmer, covered, for 1o minutes. Meanwhile, combine pineapple juice and tapioca; let stand 5 minutes. Add to cooked fruit mixture along with orange, jelly, sugar, and 1/4 tsp salt.
Bring to boiling; reduce heat. Cover; simmer for 5 minutes, stirring occasionally; Remove stick cinnamon. Serve warm or chilled.
Submitted by: Jennifer L