1 cup water
Tokay or Malaga grapes
1 cup sugar

Boil water and sugar together 5 minutes.

Dip small bunches of grapes into syrup, sprinkle with sugar and place on rack until hardened; chill.

A wax paper may be placed under the rack to catch drippings.

Use as a garnish for desserts.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....

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