35 replies to this topic

[Kerry Beal]

I think you want to do something like this.  You make your syrup (avoid stirring), immerse the items in the syrup overnight, take them out and let them dry on racks.

 

It is well covered in Greweling's Chocolates and Confections.  

[iii_bake]

Thank you so much Kerry.
Pardon my ignorance, but without agitation, simply dipping in the syrup will  result in a dry crystalized glaze?
This is the kind of glaze I am trying to make:
http://www.youtube.c...h?v=OcF4rRxz4uQ


I have the book and what I was looking at was page 273 on candied fruit.

Thanks again fro your help. I appreciate it.
 
 

[Kerry Beal]

Thank you so much Kerry.
Pardon my ignorance, but without agitation, simply dipping in the syrup will  result in a dry crystalized glaze?
This is the kind of glaze I am trying to make:
http://www.youtube.c...h?v=OcF4rRxz4uQ


I have the book and what I was looking at was page 273 on candied fruit.

Thanks again fro your help. I appreciate it.
 
 

I think that's a little different than what I was picturing.

 

I'm trying desperately to find a good picture online and can't - when I get home tonight I'll see if I can find one in my really old Lenotre Ice Cream and Candies and post it.

[iii_bake]

Thank you 

[Kerry Beal]

Can't find the book - but here is a picture of some items dipped in candy coating at the PMCA course that RobertM, Chocolot and I attended.

 

[iii_bake]

thank you. I will try that too.