The Candy Cook Book

Alice Bradley's candy course from the Boston Cooking School world — sugar science first, then every candy worth making.

Crystallized Fruits

5 pages in this part of The Candy Cook Book.

Crystallized Fruits

FRUITS, flowers, and leaves are preserved by means of sugar cooked to the crystal or the soft ball stage. When permeated by syrup they may…

Crystallized Fruits: Drain

Drain pears, cover with cold syrup, and leave for twenty-four hours. Drain syrup from pears, add one cup sugar, bring to boiling point…

Crystallized Fruits: Candied

Candied Cranberries 1/2 cup sugar 1/2 cup water 1/2 cup cranberries Select firm, red cranberries, wash, dry and prick two or three times…

Crystallized Fruits: Orange

Candied Orange Peel Remove the peel in lengthwise sections from four oranges, cover with cold water, bring to the boiling point, and cook…

Crystallized Fruits: Sugar

Orange Sugar Cut sugar Oranges Rub the entire surface of blocks of sugar over the rind of oranges that have been washed and wiped dry…

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