Recipes > Desserts > Candy > Glace Nuts and Fruits

Glace Nuts and Fruits

Nuts and fruits covered with a clear, hard candy are known as glacÚ nuts and fruits. These are a very delightful confection, and can easily be made if the accompanying directions are carefully followed. Nuts of any variety may be used for this purpose, and such nuts as almonds need not be blanched. Candied cherries, candied pineapple, pressed figs, dates, and raisins are the fruits that are usually glacÚd. Confections of this kind should be eaten while fresh or kept in a closed receptacle in a dry place.


  • fruits and nuts
  • 2 cups granulated sugar
  • 1/8 teaspoon cream of tartar
  • 3/4 cup water
  • 1 teaspoon vanilla


Prepare the nuts by shelling them and, if necessary, roasting them, and the fruits by cutting them into small strips or cubes. Mix the sugar and cream of tartar and add the water. Cook until it will form a very brittle ball in water, will spin hair-like threads when drops of it fall from the spoon, or registers 290 degrees on the thermometer. Remove from the fire and put in a convenient place for the dipping of the fruit and nuts. Drop these into the hot sirup, one at a time, with a coating fork or an ordinary table fork. When entirely covered with the sirup, remove and drop on greased plates or pans.


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Woman's Institute Library of Cookery, Volume 5.

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