Glacé Nuts and Fruits Recipe
Glacee Grapes (Malaga Or Tokay), Cherries, Marshmallows, Etc. Recipe

2 cups of granulated sugar 
1 cup of water 
1 tablespoonful of glucose 

Dissolve the sugar in the water and glucose, stir until the sugar is melted and proceed exactly as in making fondant. Cook to about 295 deg F. or until the syrup begins to show a slight tendency to an amber color, then remove at once from the fire to a saucepan of boiling water. Only sound grapes can be used, for if juice oozes from the fruit the effect of the candy is spoiled. If marshmallows are of large size, cut them in halves. English walnuts or almonds may also be used. Drop the article to be candied, gently, into the syrup, then with dipping fork lift out and set on the bottom of an inverted tin pan. Candied articles do not stick to tin. After a time, even with great care, the syrup will become cloudy. Discontinue the dipping and if necessary prepare another dish of syrup. The cloudy syrup may be used in cooking apples, etc. - but it is not suitable for candied articles.
1 pint Karo, Blue or Red Label 
1 cup granulated sugar 
Blanched nuts 
Dried fruits - sections of oranges or Malaga grapes 

Combine the Karo and sugar and boil to 300 degrees F. until it becomes brittle when tested in cold water. It will take about thirty minutes. Place the pan over boiling water, quickly dip in the nut meats, using a fork or hat pin and place on pans lightly rubbed with Mazola, until firm. If desired, half of the glacé mixture may be mixed with one and one-half the quantity of chopped nut meats, any kind, and dropped by small teaspoonfuls onto oiled pans. 

In dipping sections of oranges be sure the skin is not broken, as the juice will run out and melt the glacé. Great care should be taken in preparing the grapes, not to tear the skins at the end when removing from the stem.