INGREDIENTS

INSTRUCTIONS

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))
Date: Sun, 1 Sep 1996 08:54:32 +0200
Place the sugar and 125ml (4 fl oz) of water in a heavy-bottomed pan over a
medium-high heat. Bring to the boil, stirring to dissolve the sugar. Lower
the heat to medium and continue cooking until the temperature of the
mixture reaches the hard ball stage on a sugar thermometer, about 130 degC
(250 degF).
(If thermometer is unavailable, test for the correct temperature by
dropping a small amount of syrup into cold water. It is ready if it forms a
hard ball.)
Holding the pepper stalks with your fingers or small tongs, dip each pepper
into the sugar syrup to coat it entirely.
Place on greaseproof paper to harden.
Makes 10 peppers Takes 30 minutes
Source:  'Peppers - A Cookbook' Written by: 'Robert Berkley' Publisher:
'Quarto Publishing' ISBN: '1-85348-976-X'
CHILE-HEADS DIGEST V3 #090
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”