Ingredients
- 2oz gelatine (56g)
- ½ cup water (120ml)
- 2 cups sugar (approx. 400g)
- ½ cup water (120ml)
- ¼tsp cream of tartar
- 1tsp vanilla (optional)
- powdered sugar
Method
- Soak two ounces of gelatine in one-half cupful of water for an hour.
- Boil two cupfulls of sugar, one-half cup of water, and one-fourth teaspoonful of cream of tartar until it spins a thread.
- Pour the gelatine on a platter and over this pour the syrup.
- Flavour with a teaspoonful of vanilla, if desired.
- Beat up for twenty or thirty minutes.
- Pour into well greased cake tin; let stand till solid.
- Turn out on powdered sugar, cut in squares, and roll in powdered sugar, and keep in a closed jar or box.
Title
Candy-Making at Home
Author
Mary Mason Wright