Sweeten apple
The sugar of apple is a Confiserie of Rouen in Normandy.
During its creation at the 16th century, the apple sugar was prepared with ¼ concentrated juice of Pomme S with knife and heated sugar ¾ with 350 °C before being formed in sticks, shelves or pastilles covered with a layer of Sucre. This initial receipt was improved by the addition of glucose then of gasoline of Pomme and juice of Citron in order to obtain a perfectly transparent apple sugar.
In 1865, one gave him the shape of a stick of ten centimetres representing the Gros Horloge of Rouen and it is sold in a gray, white packing and gold.
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