Fig candy

Yield: 1 Servings

Measure Ingredient
2 pounds Sugar
1 cup Water
1 tablespoon Lemon juice

Joanne Dean

Figs have been much used in southern California since the mission period.

This recipe calls for bringing the syrup to the hard crack stage (300-310ø).

Boil the sugar and water together without stirring (after the sugar dissolves) until it hardens and becomes brittle when dropped in cold water; then add the lemon juice. Wash and open the figs; lay them in a square, shallow pan, greased greased well with butter. Pour the sugar syrup over the figs. When nearly cold, mark out in narrow strips with a knife.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 09, 1998

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