| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
1941, Candies |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1/8 |
t |
Cream of tartar |
INSTRUCTIONS
Combine ingredients. Heat to boiling. Stir until sugar is dissolved.
Wipe all grains of sugar from sides of saucepan with a damp cloth.
Boil without stirring to the hard crack stage (285 - 290 F). Carefully
remove all grains of sugar from sides of saucepan. Remove saucepan
from fire. Set in pan of cold water to stop boiling instantly. Remove
from cold water and set in pan of hot water. Place each piece of
fruit or nuts on a fork. Dip into sirup. Drain. Place at once on waxed
paper. When sirup becomes too thick, reheat by placing over hot water.
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