Glaceed Strawberries

Ingredients

• 1 pint large strawberries with stems and leaves
• 1 cup sugar
• 1/4 cup water
• 1/2 teaspoon cream of tartar

Directions

1. Rinse strawberries; pat dry with paper towels.
2. In a heavy, deep 1 qt. saucepan over medium heat, heat sugar, water and cream of tartar to boiling and sugar is completely dissolved, stirring gently. Wash down side of saucepan occasionally with pastry brush dipped in hot water to remove any sugar crystals.
3. Reduce heat to medium-low; carefully set candy thermometer in place and continue cooking, without stirring, until temperature reaches 300º, or hard crack stage (when small amount of mixture dropped into a bowl of very cold water separates into hard and brittle threads), about 15-20 minutes.
4. Grease a cookie sheet.
5. When sugar syrup is ready, remove saucepan from heat and remove thermometer. Working quickly, to avoid crystallization from cooling, hold a strawberry by the leaves and dip into hot sugar syrup and coat completely. Gently scrape strawberry across rim of saucepan to remove excess syrup.
6. Place strawberry on greased tray. Repeat with remaining strawberries and syrup. Let strawberries stand at lease 30 minutes to 1 hour before eating to allow glaze to soften.