Glace Nut and Fruits
Ingredients
Directions
Make the syrup
Combine sugar and glucose in a saucepan and pour in enough water to dissolve the sugar.
Wash down the sides of the pan to prevent crystallization.
Cook the mixture until it just starts to turn straw color, but do not let it discolor.
Place the pan in a kettle of hot water to keep the syrup warm.
Dip and finish
Drop nuts or fruit into the syrup a few at a time using tweezers.
Remove the dipped items and place them on a tin pan to cool, as they will not stick.
Stop dipping as soon as the syrup begins to get cloudy.
Thin the remaining syrup and use it as table syrup.
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
- Granulated sugar
- Forms the syrup that hardens into a glassy, crisp coating on the nuts or fruit.
- Glucose
- Interferes with sugar crystal formation, helping the syrup stay smooth and clear rather than grainy.
The step that matters
Stop dipping as soon as the syrup begins to get cloudy. Cloudiness signals that sugar is starting to crystallize as the syrup cools or loses water. Crystallized syrup becomes grainy and no longer gives a smooth, glassy coating, so dipping must end before this happens.
“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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