1 pound glucose.
½ pound sugar.
1 pint water.
Put all this in a kettle, stir till it boils, then wash down sides of
kettle, and cook to about 218 or 220. Set in a cool place, and do not
disturb till cold. If it is a little too thick when cold, add a little
water. This makes a fine syrup and with the thermometer, it can be made
the same every time. If it is allowed to cool without being disturbed,
it will not sugar, and will keep indefinitely.