INGREDIENTS

INSTRUCTIONS

First Stage: Combine the water and sugar in a heavy saucepot Simmer  on
low heat until the crystals disolve, skimming the top as skim
developes and brushing down the sides of the pot with water in order
to prevent any undissolved crystals from sticking to the sides of the
pot and crystallizing your cooking sugar. Continue skimming and
brushing down the sides of the pot until the sugar reaches its first
boil, once the sugar reaches its first boil. ADD the glucose.  Continue
with the skimming and brushing until the sugar returns to a  boil At
this point you can cool the sugar and store it Or continue on  stage 2
Stage Two:  Turn the heat up high and continue boiling the sugar. Once
the sugar  reaches 255 degrees you may add the COLORING. During this
process ,  make sure to continue brushing down the sides of the pot
from time to  time. At 280 degrees add the TARTARIC ACID drops let the
sugar boil  until it reaches 315 degrees, Then take the sugar off the
heat and  cool it immediately in an ice bath for 30-60 seconds After
cooling  briefly, pour the sugar onto an ovenproof rubber mat or oiled
marble  table.  acid 315 Degrees (157 C) take the sugar off the heat
Recipe by: Devon MacGregor  Posted to MC-Recipe Digest V1 #958 by
CHEFFREE <CHEFFREE@aol.com> on  Dec 16, 1997

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 241
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73.1mg
Potassium: 7.7mg
Carbohydrates: 65.3g
Fiber: 0g
Sugar: 22.8g
Protein: 0g