Glacé Nuts
A dish that leans on sugar and cream of tartar.
Ingredients
US
Metric
- 2 cups sugar
- 1 cup boiling water
- ⅛ teaspoon cream of tartar
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 516 |
|---|---|
| Protein | 0.0 g |
| Fat | 0.0 g |
| Carbs | 133.3 g |
| Fiber | 0.0 g |
| Sodium | 2 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States