-
Candied fruit, also
known as glacé fruit, is
whole fruit,
smaller pieces of fruit, or
pieces of peel,
placed in
heated sugar syrup,
which absorbs the...
-
Candied almonds or
Praline are nuts (usually almonds) of
French origin, that have been
cooked in a
special way, so they end up
coated in browned, crunchy...
-
moistened with
fruit juices or
liqueur and
layered with
ricotta cheese and
candied fruit (a
filling also used with cannoli). C****ata has a s**** of marzipan...
- a
chestnut candied in
sugar syrup and glazed.
Marrons glacés are an
ingredient in many
desserts and are also
eaten on
their own.
Candied chestnuts appeared...
-
Succade is the
candied peel of any of the
citrus species,
especially from the
citron or
Citrus medica which is
distinct with its extra-thick peel; in...
-
Sugar gl**** (also
called candy gl****,
edible gl****, and
breakaway gl****) is a
brittle transparent form of
sugar that
looks like gl****. It can be formed...
- apple. Kolb, a
veteran Newark candy-maker,
produced his
first batch of
candied apples in 1908.
While experimenting in his
candy shop with red cinnamon...
-
flavoring in milk
puddings and ice
cream or in
salads and as garnishes. A
candied violet or
crystallized violet is a flower,
usually of
Viola odorata, preserved...
-
gelato made with
layers of
different colors and flavors,
usually containing candied fruits and nuts. Typically, it is of
three flavors, with a fruit/nut layer...
- fruit.
Florentines are made of nuts (typically
hazelnuts and almonds) and
candied cherries mixed with
sugar melted together with
butter and honey, cooked...
