| ||5 || oz. Florence fennel cores, cut into ⅜-inch cubes |
| ||1 || cup water (plus more for cooking the fennel) |
| ||⅔ || cup sugar |
| ||~ || Pinch of cream of tartar |
- Put the fennel cubes into a saucepan with enough water to cover them. Simmer them for about 20 minutes, until they are tender when pierced with a fork. Drain.
- Combine the 1 cup water, the ⅔ cup sugar, and the cream of tartar in a saucepan, and heat the mixture gently until the sugar dissolves. Bring the syrup to a boil, and continue boiling it until it is reduced by about one-third. Add the fennel, and bring the mixture to a full boil. Remove the pan from the heat. Let stand at room temperature for 8 to 12 hours.
- Return the pan to the stove. Simmer the fennel in the syrup for about 25 minutes, until the cubes are partially translucent and the syrup reaches the thread stage of candying (230 degrees).
- Remove the pan from the heat. Let the fennel cubes rest in the syrup at room temperature for 8 to 12 hours.
- Drain the fennel cubes. Set them to dry in a warm place until they are no longer sticky. (I used a food dehydrator, but you could instead use a very low oven or even a woodstove.)
A new use for fennel