Glacé Cherries
Make as above, but do not let the syrup granulate. It should not be stirred at all, but when it “ropes,” pour it over the cherries, which should be spread out upon a large, flat dish. When the syrup is almost cold, take these out, one by one, with a teaspoon, and spread upon a dish to dry in the open air.
If nicely managed, these are nearly as good as those put up by professional confectioners. Keep in a dry, cool place.