Preparation:
Place the sugar and 1/2 cup water into a heavy-bottomed pan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Lower the heat to medium and continue cooking until the syrup temperature reaches the hard ball stage on a candy thermometer, about 250 degrees F. (If a thermometer is unavailable, test for the proper temperature by dropping a small amount of syrup into cold water. It is ready if it forms a hard ball.) Holding the pepper stems carefully with your fingers or small tongs, dip each pepper into the sugar syrup to coat it entirely. Place on wax paper to harden.
Makes 10 peppers |
