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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: French Comfits
Categories: Candy
Yield: 1 Batch
1/4 c Sugar
1/3 c Water
1 tb Fennel seeds
In a small saucepan, bring the water and sugar to a boil.
Add the fennel seeds and simmer for 1 minute.
Strain the mixture to remove the fennel seeds reserving the sugar
syrup. Spread the seeds out on a plate and allow to cool for 2
minutes.
Bring the syrup back to boil and repeat the straining and simmering
steps as many times as you like.
I did this three times before the seeds were too sticky to work with.
The seeds were sweeter each time they came out of the hot syrup and
cooled. Woolley suggests 8-10 coats of sugar. However, Woolley also
instructs you to roll the hot seeds in the syrup with your bare
hands. In any case, reserve the syrup at the end. I`m excited to add
this leftover fennel-infused simple syrup in cocktails.
Allow the seeds to cool completely. Store them for future use.
Recipe by Marissa Nicosia
Recipe FROM:
<
https://rarecooking.com/2020/09/28/to-make-portugal-eggs/>
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