SC - Hauviette's Confits

[Liam Fisher]

>I had great difficulty grasping the concept too, but you see, there >are no 
>stages involved. The sugar starts out at candy height, hard >crack, and 
>remains that way. As I say, it's pretty much anhydrous: no >water is 
>involved. You dry your seeds (one ounce) in a pan, remove >them from the 
>pan, melt a measured amount (an ounce) of sugar over >low heat, and the 
>sugar coats the seeds and cools on contact with the >cooler seeds. You toss 
>them as they continue to cool, which keeps >them separate. You them remove 
>the coated seeds from the pan, melt >another ounce of sugar, and coat them 
>again. Repeat until the seeds >are as coated as you want them to be, but 
>I've found it's difficult >to get them to exceed a certain size. There may 
>be some trick none of >the recipes I've seen detail, but then we wouldn't 
>know for sure what >it is.

Have you tried this on an open fire arrangement?  I think the assumption is 
being made that the heat is insufficient to
raise the sugar to a more adhesive stage.  I mean, you're not
using a fire you would be roasting an ox over, but I think
there's something in that avenue.

I'd still like to see the original even if I can't read it.



Cadoc
- -*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
Cadoc MacDairi, Mountain Confederation, ACG

" The autumn air thickly fills my lungs so sweetly
  Reminds me of her smoky breath with wine
  And this boquet of maple and oak leaves..."

            Type O Negative -- "Creepy Green Light"

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