2 kg granulated sugar
1 g cream of tartar
200 g liquid glucose
50 cl water
Mix the granulated sugar and the cream of tartar (cream of tartar is used in pastry as a leavening agent and stabiliser for preparations which have a base of beaten eggs).
In a pan, add in this order: water, liquid glucose, then the mixture of granulated sugar and cream
of tartar. Bring to a boil over medium heat.
Skim regularly to remove the impurities of the sugar and clean the sides of the pan with a basting brush to avoid crystallization.
After bringing to a boil, cook over high heat until a temperature of 175 °C is attained.
The color at this temperature corresponds to the blond caramel necessary for the glazing of the pastry balls.
Dip the pastry balls in the caramel and buildupwards in staggered rows.