Glace Oranges, Grapes, Nuts, Etc
Ingredients
Directions
Make the syrup
Boil sugar and water together without stirring until the thermometer registers 340°F (170°C) or until the syrup crackles in cold water.
Coat and dry
Remove from heat and drop pieces into the syrup one at a time using a candy wire or two forks.
Place on an oiled slab or rice paper to dry.
Prepare the fruit
For oranges, divide the sections carefully and allow them to dry for several hours before dipping.
For grapes, wipe them dry and leave the little stem on to prevent moisture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Provides sweetness and, once boiled into syrup, forms the glossy, brittle coating on the fruit.
The step that matters
Boiling the syrup to 340°F (170°C). Sugar syrup sets according to its temperature. Stopping short leaves a sticky coating that will not harden, while going too far darkens and bitters the sugar.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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