The glazing process is not difficult, but it does require attention to detail.
Literature & Lore
“For best results the finish should be applied in a dry, warm atmosphere. In humid conditions the glacé finish remains sticky. The following step-by-step method should be followed closely.
1. Dissolve 450 g (1 lb) sugar in 150 ml (1/4 UK pint / 5 oz) water, stirring continuously. Using a hydrometer, the syrup should give a reading of 75 degrees on the Brix scale at a temperature of 38 C (100 F). When the sugar has dissolved bring the syrup to the boil.
2. Pour a small quantity of the syrup into a hot basin or mug. Skewer a piece of candied fruit on a fork and dip it in boiling water for 20 seconds, then drain it.
3. Dip the piece of fruit in the syrup, then place it on a wire rack to dry. Repeat this process with all the fruit, discarding the basin or mug of syrup as soon as it becomes cloudy and replacing it with fresh. The bulk of the syrup should be kept hot and closely covered with a tight-fitting lid or damp cloth to prevent evaporation.
4. When all the fruits are dipped, place the wire rack in a warm place, no hotter than 50 C (120 F), and leave the fruit to dry. During drying, turn the fruits carefully so that all sides dry evenly.
5. The fruit should be packed as for candied fruit.” Jones, Bridget, Ed. Home Preservation of Fruits and Vegetables. London: AFRC Institute of Food Research. 1989. 14th edition, revised. Page 136.
|↑1||Jones, Bridget, Ed. Home Preservation of Fruits and Vegetables. London: AFRC Institute of Food Research. 1989. 14th edition, revised. Page 136.|