Glacé Nuts and Fruits (Hard Crack Sugar Syrup)

Ingredients

• 1 cup Water
• 0.125 teaspoon Cream of Tartar (1/8 teaspoon)
• 2 cups Granulated Sugar (Not explicitly listed in original, but implied for a syrup reaching 310°F. This quantity is typical for a hard crack syrup with 1 cup water.)
• 1 cup Assorted Nuts (e.g., pecans, almonds, walnuts) (Choose whole, unsalted nuts.)
• 1 cup Assorted Fruits (e.g., grapes, strawberries, mandarin/orange sections, candied cherries) (For grapes, leave a short stem. Ensure fruits are dry.)

Instructions

1. 1If using grapes, gently remove them from clusters, leaving a short stem on each grape. Ensure all fruits are thoroughly dry. Arrange nuts and fruits on a tray or plate, ready for dipping. Lightly oil a sheet of parchment paper or a silicone mat and set aside; this will be for placing the glacé items after dipping.
2. 2In a smooth, heavy-bottomed saucepan, combine the granulated sugar, 1 cup of water, and ⅛ teaspoon of cream of tartar. Stir gently until the sugar is moistened.
3. 3Place the saucepan on the range over medium-high heat. Heat the mixture without stirring until it comes to a rolling boil. Avoid stirring once boiling begins to prevent crystallization.
4. 4Continue to boil the syrup without stirring. Use a candy thermometer to monitor the temperature. As the syrup boils, occasionally dip a clean pastry brush in warm water and gently wash down any sugar crystals that adhere to the sides of the saucepan above the syrup line. This prevents the syrup from crystallizing. Continue boiling until the syrup reaches 310°F (154°C), which is the hard crack stage. At this point, the syrup will begin to show a slight discoloration.
5. 5Immediately remove the saucepan from the heat. Place the bottom of the saucepan into a larger pan filled with cold water to instantly stop the boiling process. This prevents the syrup from cooking further and becoming too dark or brittle.
6. 6Remove the saucepan from the cold water bath. To keep the syrup at a workable temperature for dipping, place the saucepan into a larger pan filled with hot water. This will prevent the syrup from hardening too quickly.
7. 7Take nuts one by one on a long pin or skewer. Dip each nut into the hot syrup, ensuring it is fully covered. Remove from the syrup, allowing any excess to drip off, and immediately place it onto the prepared oiled paper. Work quickly as the syrup will cool and thicken.
8. 8For glacé fruits, hold each fruit (e.g., grapes by their stem, or other fruits with pincers) and dip into the same syrup, ensuring it is fully covered. Remove from the syrup, letting excess drip, and place onto the oiled paper. Glacé fruits are best consumed within a day and should only be attempted in cold and clear weather for best results.
9. 9Allow the glacé nuts and fruits to cool completely and set on the oiled paper. Once hardened, they can be carefully peeled off the paper. Store in an airtight container at room temperature. Glacé fruits are best enjoyed fresh.