This is required for dipping fruits, etc. Only make small amounts of it at a time even if several quantities of it have to be prepared, for it soon deteriorates when it is removed from the fire.

Required: Half a pound of loaf sugar.

Three-quarters of a gill of cold water. Two or three drops of lemon-juice.

Dissolve the sugar in the water. Then put the pan on the fire with the lid on till it boils sharply; then uncover the saucepan. Boil the syrup to 3000, skimming and brushing round the sides of the pan as usual, and avoiding stirring or taking the saccharometer in and out. At about 2800 add the lemon-juice. Directly the right degree is reached, take out the saccharometer and place the pan in another one of water to prevent further boiling. Have ready a dish or a piece of sheet tin very lightly oiled. Have the fruits to be dipped each stuck on a tiny wooden skewer, or use a sweetmeat fork. Dip each separately into the glaze, and place them on the oiled tin till set.

A dry, clear atmosphere, dry fruit free from all surface sugar, and very speedy manipulation, are essential for success in this operation.