Ingredients
- one-fourth cups granulated sugar
- one-half cup boiling water
Directions
1
Dip any nut meats into a syrup of one and one-fourth cups granulated sugar, one-half cup boiling water, pinch of cream of tartar. When syrup changes color a little and hardens in water, place in a pan of cold water. If the syrup hardens, place in a pan of hot water. Dip nuts, lift out with a spoon and lay on waxed paper.
2
Nellie Tweedale.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive