Rock Candy

Ingredients

• pippin paste knots (see recipe No. 158)
• clarified sugar (see recipe No. 118)

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

1. Place well-dried pippin paste knots in rows on wires in a candy pan.

2. Boil clarified sugar until it reaches a temperature where bubbles form when blown through a skimmer.

3. Let the sugar cool slightly, then skim off the crust from the top.

4. Pour the sugar over the paste knots.

5. Place the pan in a very hot oven (400°F / 200°C) for six hours.

6. Drain the syrup from the knots and let them remain in the oven for a short time.

7. Remove from the oven and, when cold, store in glasses or boxes.