Reference > Farmer's Cookbook > FANCY CAKES AND CONFECTIONS > Glace Nuts
  Tutti-Frutti Candy Glacè Fruits  

Glace Nuts

2 cups sugar
1 cup boiling water
2/3 teaspoon cream of tartar

Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling point. Boil without stirring until syrup begins to discolor, which is 310° F. Wash off sugar which adheres to sides of saucepan, as in making fondant. Remove saucepan from fire, and place in larger pan of cold water to instantly stop boiling. Remove from cold water and place in a saucepan of hot water during dipping. Take nuts separately on a long pin, dip in syrup to cover, remove from syrup, and place on oiled paper.

  Tutti-Frutti Candy Glacè Fruits  
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