Subj : French Comfits
To   : All
From : Ben Collver
Date : Fri Jul 05 2024 09:11 am

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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