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About this recipe:
This makes sweet marrow cubes, that have a great aroma of ginger and lemon. It takes about 8 days to make the candied marrow, but your kids will love to wait for them to get ready. You can also use courgette with great success.
900g (2 lb) diced marrow
900g (2 lb) sugar
30g (1 oz) root ginger
1 pinch cayenne pepper
bicarbonate of soda
cream of tartar
15 min › Cook:
15 min › Extra time:
8 days resting › Ready in:
8 days 30 min
Cut marrow into neat cubes (not too small). Cover with water and leave for 12 hours.
Strain and mix with sugar and leave for a further 12 hours.
Tie in a muslin bag the bruised ginger, cayenne pepper and grated rind of both lemons.
Heat the marrow and sugar with the lemon juice until sugar has dissolved. Add the muslin bag and simmer until marrow is clear and syrup is thick.
Pour into a glass or ceramic bowl, cover and leave for 7 days.
Strain off syrup and put the marrow on greaseproof paper laid on a wire rack in a warm place to dry. Roll the cubes in caster
sugar containing a pinch of bicarbonate of soda and cream of tartar.
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