Place the sugar and 125ml (4 fl oz) of water in a heavy-bottomed pan over a medium-high 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

'Quarto Publishing' Isbn: '1-85348-976-X'

Chile-Heads Digest V3 #090

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.