Tuesday, June 7, 2011


Cover 1/2 cup shelled almonds with Boiling water, boil 1 minute; drain, cover with Cold water, remove skins and roast in hot oven until delicately brown, then chop them. Put in saucepan 1 1/3 cups sugar 1/2 tablespoon white corn syrup and 3/4 cup cream. Cook to 236 degrees F. or until a soft ball is formed in cold water, stirring constantly to prevent burning. Pour out onto marble slab or large platter which has been wiped with cheesecloth wrung out of cold water. When cool add grated rind of 1/2 orange, bit of Orange color paste, if convenient, and Few grains salt. Work with broad spatula until candy begins to get firm, add chopped almonds and pack into greased tin or between bars. Cut in cubes for serving.

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