Glace Nuts and Fruits
Nuts and fruits covered with a clear, hard candy are known as
glacé nuts and fruits. These are a very delightful confection, and can easily be made if the accompanying
directions are carefully followed.
Nuts of any variety may be used for this purpose, and such nuts as almonds need not be blanched. Candied
cherries, candied pineapple, pressed figs, dates, and raisins are the fruits that are usually glacéd. Confections
of this kind should be eaten while fresh or kept in a closed receptacle in a dry place.
GLACÉ NUTS AND FRUITS
Fruits and nuts
2 c. granulated sugar
1/8 tsp. cream of tartar
3/4 c. water
1 tsp. vanilla
Prepare the nuts by shelling them and, if necessary, roasting them, and the fruits by cutting them into
small strips or cubes. Mix the sugar and cream of tartar and add the water. Cook until it will form a very
brittle ball in water, will spin hair-like threads when drops of it fall from the spoon, or registers 290
degrees on the thermometer.
Remove from the fire and put in a convenient place for the dipping of the fruit and nuts. Drop these into the
hot sirup, one at a time, with a coating fork or an ordinary table fork.
When entirely covered with the sirup, remove and drop on greased plates or pans.
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