32. CANDIED AND DRIED FRUITS.--Many varieties of candied or crystallized
fruits and flowers find a place in the making of confections. Sometimes
they are used as an ingredient, while other times they are added to
bonbons and chocolates merely for decorative purposes. Again, they are
often used in boxes of fancy candies that are packed to sell at some
special event or to give away. They are somewhat expensive to purchase,
but if they are properly used they add such an appetizing touch and
produce such gratifying and delightful results that the expenditure for
them is well justified. Many of these may be prepared in the home with a
certain degree of satisfaction.
33. The two candied fruits most frequently used are candied pineapple
and candied cherries, but, in addition to these candied apricots,
peaches, pears, limes, lemons, and oranges are often found in the
market. Cherries preserved in maraschino wine and creme de menthe add
attractive touches of color to candies and make delicious confections
when coated with bonbon cream or chocolate.
34. Crystallized violets, rose petals, and mint leaves are used
frequently in the preparation of confections.
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