Candy Making: Candy Recipes, Glace Fruit, Glace Nuts, Making Glace Candy

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

         How to Glacé Nuts and Fruits
                     “Tis hot, it smokes"
  Fruits and nuts that are to be glacéd must be perfectly
dry, as moisture is fatal to the process. On this account
berries and the more juicy fruits cannot be glacéd.
Candied violets, candied lilacs, candied mint and rose
leaves, are also more difficult to prepare, while nuts are
the easiest of all. Walnuts, almonds, peanuts, Brazil
nuts, pecan nuts, and the large chestnuts are those most
generally used. Almonds must be blanched as well as
shelled, then thoroughly dried in a cool oven. Peanuts
must be shelled, and the kernels of English walnuts
separated into halves.
  Pieces of marzipan, oranges, kumquats, cherries,
grapes with a bit of the stems left on, prunes, figs, and
candied peels are all easy to glacé. With the nuts and
fruits all in readiness, make a syrup, using two cupfuls
of sugar to one cupful of water. Stir until the sugar is
dissolved, add a pinch of cream of tartar, and do not stir
again or shake the saucepan, but boil to 290°, or till
brittle when tested in cold water.
  Dip each fruit or nut, one at a time, into the hot syrup,
taking care to have it completely covered; then lay on
buttered tins to dry. Set in a cool place to harden. If the
first dipping is not successful, repeat the operation.
Place each one in a paper case and keep in an air-tight
box.
  Maple glacé nuts and fruits are made as follows: Put
half a -pint of maple syrup into a saucepan and boil
until it forms a hard ball when tested in cold water, or
till it registers 252° on the thermometer. Remove from
the fire and place over hot water. Drop the fruits or nuts
into it, let them remain until well coated, then remove
carefully and drop on buttered plates to harden. Be
careful not to stir.

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