Recipe

Candied Anise Seeds Recipe


Candied Anise Seeds Recipe
Add Step-by-Step Photos 		Deliathecrone / All my dishes
1 year, 7 months ago
This recipe is from Pleyn Delit - Second Edition. I've never made it but all the recipes in this modern volume of Medieval cooking are fabulous. This is one I'm determined to make.
Prep:15m Cook:20m Servings:25

Deliathecro

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Ingredients
  • 10 ml (2 tsp) seeds
  • 450 g (1 lb) cane sugar
  • 275 ml (1/2 pt) water.

Directions
  1. Gently heat the sugar and water.
  2. Stir until dissolved.
  3. Quit stirring and raise heat.
  4. Cook until it reaches 110 degrees C (225 degrees F).
  5. Remove the syrup from the heat and dip the bottom of the pan in cold water to stop it cooking.
  6. Use a small omelette pan over low heat to warm the seeds in.
  7. Add the syrup a teaspoon at a time to the seeds in the omelette pan while keeping it over very low heat.
  8. Candy the seeds and stir and seperate and dry them over the
  9. low heat, adding more syrup to build up the layers.
  10. Repeat until they are the size desired and then dry them in the same pan over low heat.
  11. The important part is the keeping the seeds in motion over low heat
  12. while the syrup is added.
  13. They whiten as they dry, so they should be stirred until dry and cool in the pan.
  14. Use a candy thermometer and cook to 225 degrees F.
  15. Then try candying them in a second small skillet, letting them coat and dry while keeping them stirred.

Not quite what you're looking for? See more Candy / Hard Candy
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