| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Chinese | Dessert | 10 | Servings |
INGREDIENTS
| 2 | lb | Chestnuts |
| 1/2 | c | Honey |
| 1/2 | c | Water |
| 1 | c | Sugar |
| 3 | dr | Cream of tartar; more or less |
INSTRUCTIONS
1. Prepare chestnut balls with honey as in steps 1 and 2 of "Sugared Chestnut Balls" (see recipe). 2. Bring water to a boil; then stir in sugar and cream of tartar. Cook over medium-low heat, without further stirring, until the syrup begins to darken. 3. Remove pan from heat and set at once in a larger pan, containing cold water. Then dip chestnut balls, one at a time, in the syrup to coat lightly. Let dry on waxed paper, and serve. SOAK OVERNIGHT From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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