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home > baking supplies > candied foods |
Candied Foods
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home > baking supplies > candied foods |
Candied Foods
candied angelica Notes: These are used to make decorative flour stems on cakes. Substitutes: Make stems out of green marzipan. Allow them to harden for a few days before using.
candied apricot = glacéed apricot = abricot glacé = glace apricot
candied citron peel To make your own: See the candied citrus peel entry.
candied citrus peel To make your own: Peel two grapefruits or three oranges, citrons, or lemons. Scrape the bitter white pith from the peels and discard. Cut the peel into narrow strips and simmer the strips in boiling water until they're tender, then drain off the water from the saucepan. In a separate saucepan, prepare a sugar syrup by combining one cup each of granulated sugar and water, and simmering until the sugar is dissolved. Add enough syrup to the peels so that they are completely covered, and then simmer the mixture until the peels are translucent. Drain, cool, and store in the refrigerator.
candied flowers To make your own: Use clean, dry, edible, pesticide-free flowers. With a fork, beat together egg white from one egg and a teaspoon of water. Using a brush, paint the petals with the egg white, then set them on a plate covered with superfine sugar. Sprinkle some of the sugar on top of the petals and shake off the excess. Lay the petals on waxed paper and allow them to dry overnight.
candied fruit = glace fruits = glacé fruits Pronunciation: glah-SAY Substitutes: chopped dried apricots candied ginger See crystallized ginger.
candied grapefruit peel To make your own: See the candied citrus peel entry.
candied lemon peel To make your own: See the candied citrus peel entry.
candied orange peel To make your own: See the candied citrus peel entry.
glace fruits See candied fruit.
Copyright © 1996-2005 Lori Alden
