[Sca-cooks] Cleansing and sterlization

[Devra at aol.com]

Another cleanser used in brewing is called Camden tablet.  I believe that you do have to rinse this one out thoroughly, and it uses sulfites, so beware of folk with sensitivity to that...but it's VERY efficient.

And of course there's good ol' boiling water poured over everything (watch those toes now)

Laura Mason's(now out-of-print) book from Prospect called "Sherbets and Sugar Plums" has an entire chapter on making confits.  The ragged coating vs smooth coating is caused by a difference in the syrup temperature.
Devra the Baker