Candies and Confits

Original

Canditi e confezioni a beneplacito

Recipe Source: Mese di Decembre, Quarto libro, Scappi

Translation

Candies and Confits in abundance

Translation Source: Scappi December Menu, Book IV

Translator: Mistress Helewyse de Birkestad

Redaction (8 servings)

Redaction Source: Mistress Helewyse de Birkestad

Sugar, water, item to be candied

Method:

1. Bring 2 cups sugar and 1 cup water to a boil

2. Add item to be candied and bring back to a boil.

3. Turn off heat and leave overnight

4. Repeat this process for four days, then remove items from syrup, roll in sugar and allow drying.

Candied Walnuts

Redaction Source: HL Suzanne de la Ferté

4 c sugar

2 c fruity sweet red wine (Lambrusco is good)

3 lbs shelled walnuts

1. Prepare 2 cookie sheets, lined with waxed paper.

2. Bring sugar and wine to a boil in a large saucepan.

3. Let boil for about 5 minutes (be careful not to let it boil over)

4. Lower heat to warm

5. Add 1/2 of the walnuts and stir to coat well.

6. Remove walnuts from saucepan and spread on cookie sheet lined with waxed paper. (Try to leave as much syrup in the saucepan as possible.)

7. Add the remaining walnuts to the syrup and stir to coat.

8. Pour remaining walnut/syrup mixture onto another cookie sheet lined with waxed paper. (There should be very little "free" syrup at this point.)

9. Let cool.

10. Remove from waxed paper and store in an airtight container.

Note: Depending on the length of time the syrup boiled, the walnuts will be sticky or have a sugary coating.

Candied Orange Peel

Redaction Source: HE Onora O'Toole

Candied Ginger

Source - Whole Foods (no preservatives)

Candied Fennel

Source - Indian Grocery Store