Glacé Sugar
- 2 cups granulated sugar
- 2/3 cup boiling water
- 1/8 tsp cream of tartar
Boil the sugar, water and cream of tartar together until a little dropped in cold water is quite brittle and clear. Be careful not to stir while cooking. If the sugar becomes too hard, add a tablespoon of water and cook and test again. Dip the prepared nuts in the hot syrup, one at a time, using a candy dipper or sugar tongs, being careful not to shake or stir the syrup. Lay the nuts, after dipping, on a greased paper or plate to become hard to the touch.
Submitted by May 22, 2010
15 min 30 min 45 min
15 min 30 min 45 min