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Candy Baskets

  • 2 cups sugar
  • 1 cup water
  • Color paste
  • 1/4 tsp cream of tartar
Put sugar and water in saucepan. Stir constantly until dissolved. Add coloring if your little heart desires. Cover and boil for 3 minutes (be patient, you rascal). Remove cover and add cream of tartar. Boil to 300°F, or until it cracks in cold water. Reduce heat if necessary to keep syrup from burning. Pour on to a pan lined with butter. Keep in a warm location, either in front of a warm gas-stove oven, or on the back of a range. Take up a small portion, being careful not to burn the fingers, and pull a moment until glossy. Make into a flat, even lozenge. Pull out evenly until thin as glass. Shape over a small cup or bowl. Keep in a cool place until wanted for use. Candy must be kept warm while handling. Work must be done rapidly. If candy gets brittle too soon, then melt it by setting saucepan on the stove on an asbestos mat, and use again. Shape handles of strips of pulled candy. Fasten to basket with a drop of melted candy.

Fill candy cups with sherbet or bonbons, and decorate with a spray of candy flowers.
Submitted by Tess M Jul 21, 2009 15 min 30 min 45 min
Recipe Rascal