4 teaspoons unsweetened Dutch-process cocoa powder plus additional for dusting
2/3 cup all purpose flour
1 tsp ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup whole almonds, toasted
1 cup whole hazelnuts, toasted, loose skins rubbed off
1 cup soft dried figs
1 cup soft pitted prunes
1 cup raisens
(all cut into manageable pieces)
1 cup soft Light figs
1 cup dried apricots
1 cup golden raisens
(cut into reasonable pieces)
3/4 cup sugar
2/3 cup honey (my mom's idea is to use either additional sugar and water, or corn syrup. in the recipe you boil it to the "softball candy stage or 240degrees, and both sugar and corn syrup do this. honey does add a destinctive flavor, but you could still get the same texture without it.)
Special equipment: 9" springform pan, candy thermometer, parchment paper
Preheat oven to 300
Line pan with parchment, using a round bottem and a strip for the side. oil the paper well and dust with cocoa powder
Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, also stir in nuts and fruit.
Bring sugar and honey (or additional sugar and water, or corn syrup) to a boil over moderate heat, stirring until sugar is dissolved, and then boil without stirring until thermometer is 240, or about 2 minutes.
Quickly pour this mixture over what you have in the bowl, and stir until combined. mixture will be very thick and sticky. Spoon into springform pan right away! spreading evenly with the back of the spoon. Dampen your hands and press mixture firmly and evenly into your pan to compact as much as possible. Bake in the middle of the oven until edges start to rise slightly and become matte, about 50-55 minutes.
Cool completly in pan on a rack, then remove, invert, and peel off paper.
cut ONLY when completly cool, into very small pieces. you will probably need a huge crazy knife.
the flavors deepen over time, this keeps for about 2 months, sealed in a plastic bag in the fridge.
This is seriously the most amazing candy i have ever tasted. take the time to make it. SO AMAZINGLY GOOD.