I want to recreate some delicious candied herbs I'd purchased in Italy several years ago, and am utterly unable to find a recipe for candy-coating herbs or making dragees. To clarify, I'm looking to achieve the hard candy coating you find on Jordan Almonds or on the candied fennel seeds you find as part of mukhwas at Indian restaurants. The only advice I've found is in this book from 1800 - surely someone has made these since then!
posted by judith on Jul 11, 2008 - 6 answers