Recipe - Candied Jalapenos

300 g (10 oz) sugar
10 Jalapeno peppers (with long
stalks)

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))

Date: Sun, 1 Sep 1996 08:54:32 +0200
Place the sugar and 125ml (4 fl oz) of water in a heavybottomed pan over a
mediumhigh heat. Bring to the boil, stirring to dissolve the sugar. Lower
the heat to medium and continue cooking until the temperature of the
mixture reaches the hard ball stage on a sugar thermometer, about 130 degC
(250 degF).

(If thermometer is unavailable, test for the correct temperature by
dropping a small amount of syrup into cold water. It is ready if it forms a
hard ball.)

Holding the pepper stalks with your fingers or small tongs, dip each pepper
into the sugar syrup to coat it entirely.

Place on greaseproof paper to harden.

Makes 10 peppers Takes 30 minutes

Source: 'Peppers A Cookbook' Written by: 'Robert Berkley' Publisher:
'Quarto Publishing' ISBN: '185348976X'

CHILEHEADS DIGEST V3 #090

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.