SC - Re: bumpy sugared anise seeds

[Devra at aol.com]

Sorry I'm so slow to comment on this thread.

There's an interesting and informative chapter on the history and making of 
sugared seeds (i.e. confits) in Sugar Plums and Sherbets; the prehistory of 
sweets, by Laura Mason (Prospect Books, 0-907325-831, 1998).

Among the other things she discusses are "ragged or pearled" confits.  
Apparently the raggedness is the result of two factors: the height from which 
you pour the syrup--the higher, the more pearled--and the temperature & 
concentration of the syrup.  "Smooth confits were achieved using a syrup 
boiled to the degree of lisse (literally, smooth), a lower temperature of 
about 102* C. "

Earlier, Mason says, "Raising the temperature of the syrupt to concentrate it 
a little more, and pouring sugar from some distance above the pan gave 
confits an irregular surface..."

At a guess, I would venture that, as you progress in coating your confits, 
the continued heating/reheating of the syrup concentrates it enough to cause 
raggedness.  Perhaps diluting a little as you go along, and watching the 
temperature very carefully, could control this.

Sugar Plums and Sherbets may be obtained from Poison Pen Press for $36 (no 
postage charge to SCA-Cooks' list members).  Probably Acanthus, Food 
Heritage, or a****n.com have it also.

Devra the Baker (mka Devra Langsam)
www.poisonpenpress.com
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