|Granulated sugar||2 Cup (32 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Cream of tartar||1 Pinch|
|Fruits||2 Cup (32 tbs)|
In top of double boiler, heat ingredients together to crackling stage (290° to 300°F on candy thermometer).
Place top of double boiler over hot, not boiling, water.
Dip thoroughly dried berries and fruits in syrup, holding by stems or using bamboo skewers.
Invert fruits on waxed paper or oiled baking sheet to dry.