SC - Sweets to serve with hot drinks

[Sue Clemenger]

Hmmm...sounds like an interesting redaction challenge! It might do
something to the structure of the sugar crystals? Maybe kinda the way
there are some candies for which you do NOT scrape the sides of the
pans, and some you stir, and some you don't? (purely suppositional!)
- --Maire, who just might have to try it!

Stefan li Rous wrote:
> 
> Master Cariadoc said:
> > It's missing one step:
> >
> > The Recipe for Sesame Candy
> >
> > The recipe for sesame candy. Put white pure honey near a moderate
> > fire in a tinned [pan] and stir it unceasingly with a spatula. Place
> > it alternately near the fire and away from the fire, and while it is
> > being stirred more extensively, repeatedly put it near and away from
> > the fire, stirring it without interruption until it becomes thick and
> > viscous.
> 
> Do any of you candy makers have any idea why this recipe calls for this
> to be put alternatively near the fire and away from it? What does this
> do that putting it in a spot between the two and just leaving it there
> would do? I'm assuming you are stirring continuously in either case.
> 
> While it could be to keep the cook from getting bored while continuously
> stirring this pot for a long time, I doubt that is the reason. :-)
> 
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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