Divide some bunches of grapes into small clusters.

Put into a deep saucepan,

1 pound sugar.

A large cup water.

1/2 teaspoon cream tartar.

Stir to dissolve the sugar, then set it on to boil, as if for candy.

When the syrup has boiled 10 minutes try a drop in cold water. When it sets so that it is hard to press between finger and thumb and the edges of drops are hard and brittle it is ready.

Take it from the fire, dip the clusters of grapes in (without ever stirring the candy) and lay them on dishes slightly greased to dry. Should the candy become set in the kettle it may have a spoonful or two of water added and be made hot again.