- 2 cup White Sugar
- 1/2 cup Water
- 2 tbsp White Syrup karo
- Put all ingredients in pan over medium heat - wash down sugar crystals and cook to 242 without stirring.
- Pour on to cool cookie sheet. When cool enough to touch, cream (a putty knife works well for this) until white and creamy. Used for centers of candy. Perfect for chocolate cherries. Tint and flavor for mints.
Fruita Preschool 1974