|White sugar||1 Pound|
|Brown sugar||3 Ounce|
|Liquid glucose||4 Tablespoon|
|Cream of tartar||1⁄2 Teaspoon|
Place in saucepan the sugars, glucose, butter, and water in which cream of tartar has been dissolved; stir over low heat until sugar has thoroughly dissolved. Increase heat, bring to the boil, using sweets thermometer, boil to 290°F.
Remove immediately from heat, allow bubbles to settle, then pour into greased tin about 8 in. square, or on to boiled slab.
Mark into squares with oiled knife before it becomes cold.