|2 tbsp||cold water|
|1 tsp||cream of tartar|
|250 g||muscovado sugar|
|750 g||golden syrup|
Add the sugar, butter, water and cream of tartar into a pan and bring to a boil. Keep stirring constantly. Allow to boil for 5 minutes.
Reduce heat and add the syrup, stirring well. Bring to a boil once more and continue to boil, without stirring, for about half an hour, or until the mixture has reached 120°C.
Remove from heat and pour thinly into well greased tins.
As soon as it begins to set, cut into squares with a greased knife. When cold and hardened break apart with a hammer.
ca. 30 min
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