Candied or Crystallized Fruit or Nuts

Ingredients

• one cup of granulated sugar
• one cup of boiling water
• the prepared fruit or nuts

Method

1. 1

   Boil sugar and boiling water together for half an hour.

2. 2

   Dip a skewer into the syrup and then into cold water.

3. 3

   If the thread formed breaks off brittle, the syrup is ready.

4. 4

   Do not stir the syrup and ensure it boils slowly.

5. 5

   Set the saucepan in boiling water to keep the syrup from candying.

6. 6

   Take the prepared fruit or nuts on a skewer, dip them into the syrup, and lay them on a lightly buttered or oiled dish, or string them on a thread and suspend them by the thread.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 255. The excerpt below is the record exactly as published.

andied or Crystallized Fruit or Niits, {Mrs, Camp- bell,) — Boil 07ie cup of granulated sugar and one cup of boiling water together for half an hour. Then dip the point of a skewer into the syrup and then into cold water. If the thread formed break off brittle, the syrup is ready. The S3Tup must never be stirred, and must boil slowly, not furiously. When done, set the saucepan in boiling water, or pour the syrup into a bowl placed in hot water, to keep the sjTup from candying. Take the prepared fruit or nuts

Cook this with the app: pantry check, scaling, and the assistant.