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French candied chestnuts — luxury confection, baking, gift
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Dual-size scooper — melon balls, butter balls, cookie dough
Food scientist deconstructs cooking by component — water, fat, starch
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French candied chestnuts — luxury confection, baking, gift
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Dual-size scooper — melon balls, butter balls, cookie dough
Food scientist deconstructs cooking by component — water, fat, starch
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Place watermelon rind in a deep pot and add the sugar. Cover and let stand at room temperature overnight (at least 4 hours) to macerate. In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar. Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done. Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid. While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).