Muscadine Honey Pudding with Rapadura

1

Chop the rapadura into small pieces

2

Cook the rapadura in a large saucepan with 1.2 kg of water over low heat for 20 minutes, or until the syrup thickens and reaches a soft-ball stage

Remove any scum that forms during cooking

1

Cut the muscadines into 5 cm squares, leaving the husks intact

Add the muscadine pieces to the saucepan with the syrup

Simmer over medium heat for 15 minutes

Carefully remove the muscadines from the syrup and let it thicken for an additional 20 minutes

Return the muscadines to the syrup, then remove from heat and serve.