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Over a hot fire put two cupfuls of granulated sugar, one cupful of water, and one-fourth teaspoonful of cream of tartar. Stir until the sugar is melted, and continue boiling without further stirring until the "crack" degree is reached; that is, of course, when the candy turns brittle when testing it in cold water. As a precaution against granulation, wipe off from the sides of the pan in which the mixture is boiling the steam and crystals, and take care not to subject the pan to a jar. As soon as the candy is brittle take it off the fire and set the pan into a dish of hot water. This will keep the mixture warm and soft while using it for dipping purposes. If it gets too cold or hard while being used it can be melted over the fire again. The following are the purposes for which glaces may be used.
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