[Sca-cooks] Edible Camphor and Honey

[Jim and Andi]

I wonder if "white honey" is simple syrup?

Madhavi

-----Original Message-----
From: Sca-cooks [mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf Of Susan Lord
Sent: Tuesday, April 26, 2016 3:51 PM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Edible Camphor and Honey

Many thanks for all your information on edible camphor especially Elise’s https://en.wikipedia.org/wiki/Camphor quote. I certainly was barking up the wrong tree so I shall try to find Indian or Oriental shops.

The saga of the Anon, Al-Andalus  recipe 445. White Mu’assal continued last night with the 2nd try and today for the 3rd and 4th tries. On the second try, I used what is labeled in the supermarket as “pure honey” but it was not like the honey my husband used to bring home and boil up. I think he had the real thing. Anyway honey did not work period so I crossed referenced peanut brittle recipes. I boiled up sugar and water, which became as hard as a rock. Finally I got the right combination using 2 c sugar, 1/2 c water and when it came to a boil, I added 2 slightly beaten egg whites. It took about 1/2 hour to turn amber. I was too slow removing it from heat so I added 1/4 c more water and then babied it until it was just right again. Now it is cooling and actually taking on the consistency of peanut brittle!!!


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