Glace' Nuts and Fruits II
1 cp sugar
1/2 cp water
1/8 tsp cream of tartar
1 - Combine ingredients.
2 - Heat to boiling.
3 - Stir until sugar is dissolved.
4 - Wipe all grains of sugar from sides of saucepan with a damp cloth.
5 - Boil without stirring to the hard crack stage (285-290 degrees F.).
6 - Carefully remove all grains of sugar from sides of saucepan.
7 - Remove saucepan from fire.
8 - Set in a pan of cold water to stop boiling instantly,
9 - Remove from cold water and set in pan of hot water.
10 - Place each piuece of fruit or nuts on a fork.
11 - Dip into sirup.
12 - Drain.
13 - Place at once on waxed paper.
14 - When sirup becomes too thick, reheat by placing over hot water.