Tag Archives: candied

17th C. Candied Sweet Potatoes

Thoughts:

This recipe surprised me.

I had been looking for likely candidates for fictional and historical Thanksgiving recipes, when I stumbled upon this dish in one of my cookbooks. I had my doubts about the rose water, but decided to try it anyway. It turns out that it’s not that much different from a standard candied sweet potatoes recipe. The rose and orange flavors go surprisingly well together, and with simmering, the syrup takes on a bit of the earthiness of the yams themselves.

The syrup isn’t as thick as in the more common modern version, but is still quite sweet. If anything, its a slightly more delicate and complex series of flavors than I am used to in this dish, and came together quite nicely. I still missed the lack of a spice, but that could be easily remedied. :)


Recipe for Candied Sweet Potatoes

“Boile your roots in faire water untill they bee somewhat tender then pill of the skinne, then make your syrupe, weying to every pound of roots a pound of sugar and a quarter of a pinte of faire water, & as much of rose water, & the juice of three for fowre orenges, then boile the syrupe & scum it, then cut your roots in the middle & put them into the syrup, & boile them till they bee thoughlie soaked in the syrupe, before you take it from the fire, put in a little musk and amber greece.” –Eleanor Fettiplace’s Receipt Book, 17th century

Cook’s Notes: I’ve omitted the musk and ambergris at the end of the recipe, mostly for the sake of expense and availability. I imagine, however, that they would make for a significantly different and much more fragrant dish.

Ingredients:

  • 1 lb. sweet potatoes, cut into large chunks
  • 2 cups sugar
  • 1/2 cup water
  • 1/2 cup rose water
  • 3/4 cup orange juice

Parboil the sweet potatoes in a pot of water for about 10 minutes, or until they are just shy of tender, then drain and peel. Cut into largeish chunks; any small pieces may fall apart in the syrup. 

Combine the sugar, water, rose water, and orange juice in a medium saucepan. Bring to a boil, and skim off any scum that rises to the top. Turn the heat down to a low simmer, then add the cut sweet potatoes. Cook slowly for another 30-45 minutes, depending on how long they were parboiled. The finished potatoes should be tender and full of sweet, syrupy flavor. If you like, you can let the potatoes sit in the syrup overnight, making this a great dish to prepare ahead of time. 

 

Snow White’s Enchanted Apples

The poisoned apple that Snow White is tricked into eating is the most famous of her evil stepmother’s devious tricks, and perhaps even the most famous fairy tale symbol of all. As all things come in threes, the other two tricks were a too-tight corset, and a poisoned hair comb, neither of which makes good eating… These versions of that apple are not poisonous, but have an appropriately sinister sheen and color. Usually found exclusively at autumn festivals, these are perfect party treats for either of the new Snow White movies coming out in the next few months.

Snow White’s Enchanted Apples

 Makes 8 apples

Prep: 5 minutes  *  Cooking: 20 minutes

Ingredients:

  • 8 medium sized apples
  • 8 twigs, trimmed, or wood skewers
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • ½ cup water
  • ½ cup red cinnamon candies
  • Black food coloring to preference

Wash and dry the apples. Insert a twig into the end of each apple and set apples aside. Cover a large baking sheet with foil, then grease the foil.

Combine sugar, corn syrup and water in a saucepan over medium heat until sugar has dissolved. Boil until the syrup reaches 250° F on a candy thermometer. Add the cinnamon candies and stir briefly to incorporate. Remove from heat and stir until the mixture is smooth and the bubbles are gone.  Add food coloring until desired color is reached.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat; you may have to tilt the pan at an angle to get the apple deep enough. Hold the apple over the saucepan to allow some of the extra syrup to drizzle off. Place the finished apple on the greased baking sheet with the stick facing up.

If sugar starts to harden before you are done dipping the apples, warm it gently over low heat until it liquefies.

Let apples cool completely before serving.