Ingredients
2 cups sugar
1/28 teaspoon cream of tartar
1 cup boiling water
1 pound fruits or nuts
Directions
Combine sugar, boiling water and cream of tartar in a saucepan and stir until sugar is dissolved.
Heat to boiling and let boil, without stirring, until syrup begins to turn a light yellow color, or when a few drops poured into cold water become brittle.
Remove saucepan and place in pan of cold water to stop boiling, then quickly place in pan of hot water to keep syrup from hardening.
Now quickly dip fruits or nuts, a few at a time, in the hot syrup and remove them with a fork or winespoon to oiled paper.
Glazed fruits should be attempted only in clear, cold weather.
Oranges and tangerines are separated into sections and allowed to dry a few hours or overnight before dipping. When dipping both fruits and nuts, dip fruits first and then the nuts, but do them quickly.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
