INGREDIENTS

INSTRUCTIONS

1. Prepare chestnut balls with honey as in steps 1 and 2 of "Sugared
Chestnut Balls" (see recipe).
2. Bring water to a boil; then stir in sugar and cream of tartar. Cook over
medium-low heat, without further stirring, until the syrup begins to
darken.
3. Remove pan from heat and set at once in a larger pan, containing cold
water. Then dip chestnut balls, one at a time, in the syrup to coat
lightly. Let dry on waxed paper, and serve.
SOAK OVERNIGHT
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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