|Swiss chard||1⁄2 Pound|
|White sugar||2 Pound|
|Boiling water||1 Cup (16 tbs)|
|For french dressing|
|Brown sugar||1 Teaspoon|
|French mustard/Dry mustard||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
|Garlic salt||1 Pinch|
Bring all ingredients slowly to the boil.
Boil until syrup is light honey-coloured (310° F).
Stand saucepan in a dish of warm water, add butter, stir slowly until melted and well mixed.
Pour into greased tins and mark into squares before it is quite cold.
(At 301° F. hard and brittle threads form when dropped into cold water).