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.
255    Degrees (124 C) add coloring 280 Degrees (138 C) add TARTARIC
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:

“How impersonal God seems is a measure of the distance you have put between yourself and God”