Preparation:
Take sugar and water for a starter, to it add vinegar and cream of tartar. Boil rapidly and do not stir, til 260 temp. is reached. Remove the syrup after ists bouled and pout it over a surface youve oiled. (on a marble slab if possible) With broken cold butter; then you do it and and a full 3 minutes you allot it. Fold over the edges when it is cool with a candy scraper or a kitchen tool; Now sprinkle in rum and flovor of mint, and your ready for the pulling stint. then make a rope from there to here, and cut into pillows with a kitchen shear. Drop them into sugar for a couple of days, In a seal tight jar for the ripening phase. Serve it with nectar, for this is ambrosia, and you'll be the envy of all who knowsi |
