"to build a factory to produce Spanish marrons glacés using Galician raw chestnuts, which previously were exported to France to produce the confectionary. Posada used the French and Italian formula to produce the marrons glacés. Today, there are two factories that produce marrons glacés in Spain. The French refer to chestnuts as ""châtaigne"" or ""marron"". Both terms refer to the fruit of the sweet chestnut ""Castanea sativa"". However, ""marron"" tends to denote a higher quality, larger fruit that is more easily peeled. The fifth edition of the dictionary ""Dictionnaire de l'Académie française. Revu, corrigé et augmenté"" published in 1798 states"
"with currants, raisins, cherries and hazelnuts. Candied citron peel is often coated in chocolate and eaten as confectionery. Chopped succade is also used in cannoli. Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water. The high sugar content of finished glacé fruits inhibits the growth of microorganisms, and glacé fruits will keep for a number of years without any additional methods of preservation. Fruits that hold up well to being preserved in this manner include"
"Preserving sugar Preserving sugar is a kind of sugar used for making marmalades, jams and preserves using fruits that are naturally high in pectin (such as plums, redcurrants, blackcurrants, gooseberries, greengages, damsons and Seville oranges). The large sugar crystals dissolve more slowly than those of standard granulated sugar and do not settle in the bottom of the pot or rise up as froth to the surface. This reduces the risk of burning and the consequent need for stirring. It also allows impurities to rise for easier skimming. Because it minimizes scum, it helps to make jams and jellies clearer. Preserving"
"pancakes. Candied fruit Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage"
"division of the cotyledons. Marron-quality nuts for ""marrons glacés"" may be three or four times more expensive than the ""châtaigne"" because they also have a lower yield as the husk usually contains only one or two nuts and the plants have sterile male flowers. ""Marrons glacés"" may be eaten on their own. ""Crème de marrons"" are a staple ingredient for other desserts, such as the Mont Blanc (puréed with cream), ice creams, cakes, sweet sauce or garnish for other desserts. In the short story ""Reginald"" (1901) by Saki, the narrator leaves Reginald ""near a seductive dish of marrons glacés"" at"
"along with his TV series ""MasterChef"", have contributed to the macaron becoming a popular sweet treat, and it is now sold by McDonald's in its Australian McCafe outlets. Macaron A macaron ( ; ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. There is some variation in whether the term ""macaron"" or ""macaroon"" is used, and the related coconut macaroon is often confused with the macaron. In English, some bakers have adopted the French spelling of ""macaron"" for the meringue-based item to"
"Candied fruit Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms"
"Macaron A macaron ( ; ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. There is some variation in whether the term ""macaron"" or ""macaroon"" is used, and the related coconut macaroon is often confused with the macaron. In English, some bakers have adopted the French spelling of ""macaron"" for the meringue-based item to distinguish the two. In a ""Slate"" article on the topic, Stanford professor of linguistics and computer science Daniel Jurafsky describes how the two confections have a shared history,"
"a garden-party in the vain hope that these delicacies will distract him from wreaking social havoc. In the Overture to ""Swann's Way"", Marcel Proust refers to M. Swann bringing to Marcel's great-aunt on New Year's Day a little packet of marrons glacés. In Patrick Skene Catling's children's book, ""The Chocolate Touch"", marrons glacés are among the candies listed as the sweet-toothed young protagonist's favorite confectionary delights. In the 1936 film ""Camille"", Greta Garbo's character asks for ""sweets"", and Robert Taylor's character goes to some trouble to find fresh marrons glacés for her. In the 1899 novel ""The Awakening"" by Kate"
"sugar differs from gelling sugar, also called jam sugar, because the latter contains pectin while preserving sugar is 100% sugar. Preserving sugar Preserving sugar is a kind of sugar used for making marmalades, jams and preserves using fruits that are naturally high in pectin (such as plums, redcurrants, blackcurrants, gooseberries, greengages, damsons and Seville oranges). The large sugar crystals dissolve more slowly than those of standard granulated sugar and do not settle in the bottom of the pot or rise up as froth to the surface. This reduces the risk of burning and the consequent need for stirring. It also"
"involved is too small to matter. More importantly, adding dark brown sugar or molasses will impart a stronger flavor, with more of a suggestion of caramel. Brown sugar that has hardened can be made soft again by adding a new source of moisture for the molasses, or by heating and remelting the molasses. Storing brown sugar in a freezer will prevent moisture from escaping and molasses from crystallizing, allowing for a much longer shelf life. One hundred grams of brown sugar contains 377 Calories (nutrition table), as opposed to 387 Calories in white sugar (link to nutrition table). However, brown"
"prevent crystallization. Crystallization can be further avoided with proper selection of the corn syrup type. A higher conversion corn syrup will contribute more invert sugar to the formula, which inhibits crystallization. If a grainy-textured marshmallow is desired, you simply increase the sugar ratio to the point where it will crystallize about 60% to 65%, then whip it, and add a little powdered sugar. As it cools, the sugar crystallizes out to form the grained marshmallow. Sucrose is another ingredient utilized in most aerated confections. It is a disaccharide that consists of one glucose and fructose molecule. This sugar provides sweetness"
"to obtain the desired consistency and firmness. This gel-forming process is called gelation. Sugar is essential because it attracts and holds water during the gelling process. Gelling sugar is used for traditional British recipes for jam, marmalade and preserves with the following formulas: Gelling sugar cannot be stored as long as normal sugar, because of its pectin content. Pectin requires acid and sugar for the gelling process. Gelling sugar is different from preserving sugar, which does not contain pectin and is just sugar with larger crystals to avoid scum. Gelling sugar Gelling sugar or (British) Jam sugar or (US) Jelly"
"by hydrogenating corn syrup: a mixture of carbohydrates produced from the hydrolysis of starch; this product contains between 50% and 80% maltitol by weight. The remainder is mostly sorbitol, with a small quantity of other sugar-related substances. Maltitol's high sweetness allows it to be used without being mixed with other sweeteners. It exhibits a negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols, and is very similar to the subtle cooling effect of sucrose. It is used in candy manufacture, particularly sugar-free hard candy, chewing gum, chocolates, baked goods, and ice cream. The pharmaceutical industry uses"
"Gastronomique"") Givré (French for ""frosted"") is the term for a sorbet served in a frozen coconut shell or fruit peel, such as a lemon peel. Like granitas and other ices, sorbet can be made without an ice cream maker. Alcohol, honey or corn syrup can be added to lower the freezing point and make softer sorbets. Mulled wine sorbet can be made with red wine, orange, lemons, mulling spices, ruby port, and egg whites. Muscat sorbet is made with dessert wine, lemon juice, and egg whites. In Canada, sorbet, which is known as sherbet, is defined as a frozen food;"
"Maraschino cherry A maraschino cherry ( or ) is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. In their modern form, the cherries are first preserved in a brine solution usually containing sulfur dioxide and calcium chloride to bleach the fruit, then soaked in a suspension of food coloring (common red food dye is FD&C Red 40), sugar syrup, and other components. Maraschino cherries are an ingredient in many cocktails, giving them the nickname ""cocktail cherries"". As a garnish, they often are used to decorate frozen yogurt, baked ham,"
"water. Unmolded barley sugar originated in France in the 1700s, while molded sugar candy (with or without barley as an ingredient) dates to the 1800s. Confusion arises because the older term ""barley sugar"" became genericized and was applied to a wide range of boiled sugar candies during the 1800s. Traditional recipes for clear toy candy tend to include sugar, cream of tartar or corn syrup, and water. The candy's natural color when cooled is yellow. Sometimes natural food coloring is added to make red or green. The molds are greased with olive oil, also referred to as ""sweet oil"", to"
"Gastrique Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces. To this a little ""fond"" (browned bits or drippings from meats or vegetables, found on the bottom of a sauté or roasting pan via the Maillard reaction) or stock may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange. Nowadays the term is frequently used to refer to any flavored sauce, e.g. citrus ""gastrique"", mango ""gastrique"". An ""agrodolce"" (sweet and sour) is a similar"
"An earlier version of the recipe, without eggs, reportedly kept for three to four weeks. In the modern recipe, the icing is white, whereas earlier versions were an amber colour. A cookbook from the 1890s called for lemon peel to be grated into the cake's batter. The batter was firm enough to be stretched with a rolling pin and cut into rounds with a dough cutter. This version used a sprinkling of almond meal and sugar as a topping for the cake prior to cooking, and did not call for rum. In the 18th century, the port of Nantes was"
"Sugaring Sugaring is a food preservation method similar to pickling. Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar. This sugar can be crystalline in the form of table or raw sugar, or it can be a high sugar density liquid such as honey, syrup or molasses. The purpose of sugaring is to create an environment hostile to microbial life and prevent food spoilage. Sugaring is commonly used to preserve fruits as well as vegetables such as ginger. From time to time sugaring has also been used for non-food preservations. For"
"a large drum, allowing the marshmallow to form its familiar skin and to allow pieces that did not get cut all the way to break apart. Marshmallows, like most candies, are sweetened with sucrose. They are prepared by the aeration of mixtures of sucrose and proteins to a final density of about 0.5 g/ml. The molecular structure of marshmallows is simply a sugar solution blended with stabilizing structure agents such as gelatin, xanthan gum, or egg whites. The aforementioned structural components prevents the air from escaping and collapsing the marshmallows during aeration. Marshmallows consist of four ingredients: sugar, water, air,"
"product. The sugar is hydrophilic, and also adds to the moistness of the smoked salmon. Salt and sugar are also preservatives, extending the storage life and freshness of the salmon. Table salt (iodized salt) is not used in any of these methods, as the iodine can impart a dark color and bitter taste to the fish. Indian hard smoked salmon is first kippered with salt, sugar and spices and then smoked until hard and jerky-like. See cured salmon. The Scandinavian dish gravlax is cured, but is not smoked. In British Columbia, canning salmon can be traced back to Alexander Loggie"
"a candy thermometer for the sugar syrup. Either Italian or French meringue can be combined with ground almonds. A macaron is made by combining icing sugar and ground almonds into a fine mixture. In a separate bowl, egg whites are beaten to a meringue-like consistency. The two elements are then folded together until they are the consistency of ""shaving foam"", and then are piped, left to form a skin, and baked. Sometimes, a filling is added. Several French cities and regions claim long histories and variations, notably Lorraine (Nancy and Boulay), Basque Country (Saint-Jean-de-Luz), Saint-Émilion, Amiens, Montmorillon, Le Dorat, Sault,"
"saffron for colouring. A modern recipe uses sugar, water, lemon and cream of tartar. A cookbook published in Chicago in 1883 includes a recipe specifically for molded candy: ""222. Candy for Christmas Toys, Etc."" An 1818 recipe for clear toy candy has been republished. Barley sugar Barley sugar (or barley sugar candy) is a traditional variety of boiled sweet (hard candy), often yellow or orange in colour, which is usually made with an extract of barley, giving it a characteristic taste and colour. The OED describes it as ""a confection, usually in twisted sticks, made from sugar, formerly by boiling"
"desired colour. Sprinkles, colouring mist, edible ink designs, or other decorations are often used on top of icing. The simplest icing is a glacé icing, containing powdered sugar and water. This can be flavoured and coloured as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream"
"ones include sugars mannitol, sorbitol, dextran, etc.). Freeze-thaw repetition is not recommended as it can decrease viability. Back-up deep-freezers or liquid nitrogen storage sites are recommended. Multiple protocols for freezing are summarized below (each uses screw-cap polypropylene cryotubes): Many common culturable laboratory strains are deep-frozen to preserve genetically and phenotypically stable, long-term stocks. Sub-culturing and prolonged refrigerated samples may lead to loss of plasmid(s) or mutations. Common final glycerol percentages are 15, 20 and 25. From a fresh culture plate, one single colony of interest is chosen and liquid culture is made. From the liquid culture, the medium is directly"
"to a small scale. In the early to mid-1800s, the marshmallow had made its way to France where confectioners augmented the plant's traditional medicinal value with indulgent ingredients utilized by the Egyptians. Owners of small candy stores would whip the sap from the mallow root into a fluffy candy mold. This candy was called Pâte de Guimauve. It was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. It was sold in bar form as a lozenge. Drying and preparing of the marshmallow took one to two days before the final product could be"
"Caramel Caramel (, or ) is a medium to dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are"
"products, such as pastries, doughnuts, and cookies. Margarine originated with the discovery by French chemist Michel Eugène Chevreul in 1813 of margaric acid (itself named after the pearly deposits of the fatty acid from Greek or μάργαρον (""margaritēs"" / ""márgaron""), meaning ""pearl-oyster"" or ""pearl"", or (""margarís""), meaning palm-tree, hence the relevance to palmitic acid). Scientists at the time regarded margaric acid, like oleic acid and stearic acid, as one of the three fatty acids that, in combination, form most animal fats. In 1853, the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid"
"into bars with brown sugar; and ""duro"", coarsely chopped roasted peanuts bound together with caramelized sugar and honey. Various types of Turrón/Torrone that have protected geographical status under EU law include: Others, such as Torrone di Cremona (Italy) have protected status by (but not limited to) the country that produces it. Turrón Turrón (), or torrone (), is a southern European nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain"
"fruit with sugar. ""Sugar tends to draw water from the microbes (plasmolysis). This process leaves the microbial cells dehydrated, thus killing them. In this way, the food will remain safe from microbial spoilage."" Sugar is used to preserve fruits, either in an antimicrobial syrup with fruit such as apples, pears, peaches, apricots, and plums, or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica, and ginger. Also, sugaring can be used in"
"for winter eating. Ariane (apple) 'Ariane' is a modern cultivar of domesticated apple that was recently developed in France for scab resistance. 'Ariane' is mainly served as a dessert apple because of its mild pleasant flavour. The skin has an attractive combination of yellow and red colours. It was developed by Institut national de la recherche agronomique (INRA) by crossing a hybrid of 'Florina' x 'Prima' with pollen from 'Golden Delicious'. Besides good resistance to scab, it does quite well with other apple diseases. Fruit keeps fresh three months or more. Fruit is ripening in late summer, and is delicious"
"cork is then inserted, with a capsule and wire cage (muselet) securing it in place. Champagne's sugar content varies. The sweetest level is 'doux' (meaning sweet) and then, in increasing dryness, 'demi-sec' (half-dry), 'sec' (dry), 'extra sec' (extra dry), 'brut' (very dry-dry), 'extra brut' (very dry), 'brut nature/brut zero/ultra brut' (no additional sugar, bone dry). The majority of the Champagne produced is non-vintage (also known as mixed vintage or multivintage), a blend of wines from several years. This means that no declared year will be displayed on the bottle label. Typically, however, the majority of the wine is from the"