Glacee Grapes (Malaga Or Tokay), Cherries, Marshmallows, Etc. Recipe ingredients

• 2 cups of granulated sugar
• 1 cup of water
• 1 tablespoonful of glucose

To prepare this Glacee Grapes (Malaga Or Tokay), Cherries, Marshmallows, Etc. Recipe, first dissolve the sugar in the water and glucose, stir until the sugar is melted and proceed exactly as in making fondant. Cook to about 295 deg F. or until the syrup begins to show a slight tendency to an amber color, then remove at once from the fire to a saucepan of boiling water. Only sound grapes can be used, for if juice oozes from the fruit the effect of the candy is spoiled. If marshmallows are of large size, cut them in halves. English walnuts or almonds may also be used. Drop the article to be candied, gently, into the syrup, then with dipping fork lift out and set on the bottom of an inverted tin pan. Candied articles do not stick to tin. After a time, even with great care, the syrup will become cloudy. Discontinue the dipping and if necessary prepare another dish of syrup. The cloudy syrup may be used in cooking apples, etc. - but it is not suitable for candied articles.