Yield: 10 Servings
|3 drops||Cream of tartar; more or less|
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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .