[Sca-cooks] Re: Candied Almonds

[Elise Fleming]

Jadwiga wrote:
>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?

Not drying them in the pan over low heat longer??  When I kept
moving mine in the pan for a longer time they turned whiter.

Alys Katharine