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Dessert

Glace Oranges, Grapes, Nuts, Etc

A candy made by boiling sugar and water to a hard‑crack stage, then dipping oranges, grapes, and nuts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Glace Oranges, Grapes, Nuts, Etc

Ingredients

Directions

Make the syrup

  1. 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

  1. Remove from heat and drop pieces into the syrup one at a time using a candy wire or two forks.

  2. Place on an oiled surface or rice paper to dry.

Prepare the fruit

  1. Carefully divide the orange sections.

  2. Let the orange sections dry for several hours before dipping.

  3. Wipe grapes dry.

  4. Leave the little stem on the grapes to prevent moisture.

Recipe from a historical cookbook (Internet Archive).

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
Dissolves and cooks into a hard, glassy coating that sets as the syrup cools.

The step that matters

Boiling the syrup to 340°F (170°C). The syrup must reach the hard-crack stage to set into a crisp, glassy coating. Stopping early leaves a sticky coating, while overcooking makes the sugar bitter and dark.

“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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