SC - Sap Green: Was: Recipe from Murrell

[Cindy Renfrow]

Helen,
I do not claim expertise, but in "Ein New Kochbuch" (Marx Rumpolt, 1581) he 
has a section on "von Allerlei Zucker Konfect wie in der Apoteken"....
All sorts of sugar confectionery like from the Apothecary.
#1 on his list is coated almonds. 

"If you wish to coat such confectionery with sugar/ so take a clean clay 
vessel/ that has two handles, hand it at a height with a rope at both 
handles/ set a fire kettle with glowing coals thereunder/ put the 
confectionery into the vessel/ and make it fine warm/ pour fine let sugar 
thereto/ and stir it often therewith/ till the confectionery takes up the 
sugar / so will it be pretty white and dry.  also coat allsort of grain 
with sugar / and allsorts of spices/ so it will be good and also good 
tasting."

I have been trying various ways of melting the sugar, and coating the nuts, 
but I have never yet gotten it to stay white, it carmelizes.  If any on the 
list have suggestions I would love to hear them.

OH, and the carmel-colored, candy-coated almonds are VERY yummy, but get 
sticky with humidity.

Gwen-Cat
(still LOVING her x-mas surprise!!!)

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