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2–3 Dozen
Easy
45 min
Published 1974
Measure the sugar and water into a saucepan. Stir over low heat until the sugar has dissolved. Bring up to the boil and cook rapidly until the temperature on a sugar thermometer reads 240°F (116°C), or until a little spooned into a saucer of cold water forms a soft ball. Draw the pan off the heat and allow to cool until the thermometer shows a temperature of 180°F (82°C), or until the hand can