- 2 cups white sugar
- 1/2 cup water
- 2 tbl White syrup
- 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