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Fruit 32

A home-style Fruit 32 made with Butterscotch Schnapps Or Liqueur, Butter, Malted Milk Powder, Ground Cinnamon, and Candied Fruitcake Citron. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 oz
• 2 oz
• 1/2 cup
• 1 tsp
• 16 oz
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   8 oz golden raisins (or a mix of golden raisins, and dried currants or raisins)

2. 2

   In a 2 cup sealable container add the weighed out raisins, pineapple, measured liquor and flavoring.

3. 3

   Place about 2" of water in a pie pan or empty sink.

4. 4

   In a 1 qt saucepan, melt the butter on medium heat.

5. 5

   Add the weighed pecans and stir constantly until the butter starts to foam on the pecans.

6. 6

   The pecans are done.

7. 7

   Remove from heat and dip bottom of pan in water to cool while still stirring.

8. 8

   Cool until the pan is no longer hot then set aside.

9. 9

   Weigh and add ground crackers to 8qt or larger stock pot.

10. 10

    Add malted milk and spices to pot and stir.

11. 11

    Add pecans reserving the butter in the small sauce pan.

12. 12

    Weigh and chop the dates adding them to the pot.

13. 13

    Add rest of weighed out fruit to the pot and stir well, coating all with crumbs.

14. 14

    In a large glass bowl add marshmallows. Pour cream, honey and molasses over marshmallows. Add any raisin soaking liquor, if any.

15. 15

    Using your mix hand, press fruitcake mix into the prepped containers.

16. 16

    Level off and press lid on.

17. 17

    To vent large pockets, slide a butter knife (or chop stick) down the side of the container and then press the mix out to fill the air pocket.

18. 18

    Re-level as needed.

19. 19

    Clean up.

20. 20

    Refrigerate at least 4 weeks.

21. 21

    Give away in containers or un-mold and slice.

22. 22

    Cut into 1/4" slabs or thinner so you can see the various colored fruits and nuts.