Preparation info

    • Difficulty

      Complex

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 tsp aniseed, caraway seed or fennel seed (or you can use root ginger, soaked overnight in water and cut into ⅛ inch/3mm cubes)
  • 1

Method

Place the sugar and water in a saucepan and heat gently, stirring with a wooden spatula until completely dissolved.

Stop stirring, bring to the boil, and cook until it reaches 110°C/225°F on a sugar thermometer. Remove from the heat, and dip the base of the pan briefly into cold water to stop further cooking.

Place the seeds or the chopped ginger in a shallow pan and stir them w