Glazed mandarins

Glazed mandarins

By
From
Encyclopedia of Food and Cookery
Makes
24

A delectable confection to enjoy with chocolate or petits fours with after-dinner coffee.

Ingredients

Quantity Ingredient
3 mandarins, peeled and broken into segments
220g sugar
60ml water
1/2 teaspoon cream of tartar

Method

  1. Remove white pith and large pips from mandarin segments, taking care not to cut or tear the skin too much. Lightly grease a marble slab or baking sheet. Put sugar, water and cream of tartar in a small heavy saucepan and stir over low heat until sugar dissolves. Bring to the boil without stirring.
  2. Brush sides of pan with a brush dipped in boiling water to remove any sugar crystals. Boil to hard crack stage, or test by dropping a little syrup into cold water: it should immediately become crisp and brittle. Tilt pan and allow bubbles to subside.
  3. Secure mandarin segments, one at a time, on end of a fine skewer and swirl quickly around in syrup until coated. Put on oiled slab and leave to set for about 5 minutes. Serve in small confectionery paper or waxed paper cases. Serve within 1 hour of making.
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