SC - Candied Ginger question
Olwen the Odd
olwentheodd at hotmail.com
Tue Mar 27 11:48:13 PST 2001
Greetings all. While I have been gearing up for upcoming feasts, dessert
boards, Baronial (pavillion) hospitality, and the Queens Brunch I have been
busy doing all the small things including making candied ginger. For some
reason mine turned dark. I'm thinkin it was the thin-ness I cut the pieces
but then I set them to drying on cookie sheets and put them on a window sill
above above the heating pipes (kinda like a radiator except industrial).
Have any comments? Should I add fruit fresh or something?
The white grape raisins are coming out wonderful BTW and perhaps Thursday I
shall begin making up some of the fruit paste candies and start on the
marzipan....now where did I put those molds...? Folks have already begun
saving their citrus peels for me and perhaps Sunday is candy the cranberries
day.
I just love this time of year!
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