Glace
- 2 cups sugar
- Few grains cream of tartar
- 3/4 cup water
Combine the ingredients, stirring until the sugar is dissolved. Cook to 320° or until it is extremely brittle when a little is tried in very cold water. Place the pan containing the glace in boiling water at once so it will not harden. Dip in it immediately the nuts or whatever is being used, one at a time, using a candy dipping fork or sharp pin. Place at once on wax paper to dry.
Submitted by Aug 3, 2009
15 min
30 min
45 min