|Granulated sugar||3 Cup (48 tbs)|
|Corn syrup||1⁄3 Cup (5.33 tbs)|
|Boiling water||2⁄3 Cup (10.67 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Glace cherries||1 Teaspoon|
Combine sugar, corn syrup and boiling water in a deep heavy saucepan and stir until mixture comes to a boil.
Boil until a few drops of the syrup form brittle threads in ice-cold water, or a candy thermometer reads 270F.
Remove sugar crystals from sides of pan once or twice with a spatula covered in wet cheesecloth.
Remove pan from heat.
Beat next 3 ingredients together in a large beater bowl until moist peaks form.
Then on medium speed, beat in the syrup in a steady stream.
Beat on high speed until candy loses its glossy appearance and beaters leave tracks.
Occasionally, spin bowl by hand in reverse to speed to cool and thicken.
Use two teaspoons and drop mixture in mounds on a greased cooky sheet.
Decorate while still soft with nuts, chopped cherries or gumdrops.
Let stand until firm.