[Sca-cooks] Re: candied almonds

[jenne at fiedlerfamily.net]

> There is a big difference between a candied in colourless sugar syrup almond
> and a Jordan almond that is coated in a hard candy shell of white or pink.

Ok. I've been making comfits of aniseed and caraway using Gwencat's method
involving dumping colorless sugar syrup on the seeds and stirring until
they dry separately, then adding more syrup, repeat. The difference
between these comfits (which are covered in a ragged sugar coating, sort
of offwhite) and commercial seed comfits is the smoothness of the coating
and that mine are rather grey, probably from seed dust, I'd always
thought.

So, what am I doing wrong?

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."