Mix 1 cup sugar and 1 cup water in a saucepan. Stirring frequently until the sugar is dissolved.
Then, boil it to the ball stage (flavor it either with the essence of Ginger or the root in powder:
With a spoon or spatula rub some of it against the side of the pan until you perceive it turns white:
Pour it into small square tins with edges, or paper cases, which have been oiled or buttered, and put it in a warm place, or on a hot stone, that it may become dappled.
The syrup should be colored yellow, while boiling, with a little Saffron.