HARD CANDY – SUGAR GLASS

HARD CANDY – SUGAR GLASS
2 cups sugar
2 cups water
1⁄2 teaspoon cream of tartar

In a medium saucepan over a medium heat put water sugar and cream of tartar a stir until dissolved.
Bring mixture to a boil DO NOT STIR place candy thermometer in mix and allow to reach hard crack stage 148.8C / 300F.
Remove from heat and pour into moulds and let set for 30 minutes.
Photo:  Annelizle Botha