Jordan Almonds - Sugar-coated Almonds

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 6 cups sugar
• 2 cups water
• 1 tablespoon liquid glucose or 1 pinch cream of tartar
• blanched whole almond

Recipe

• 1 for the fondant:.
• 2 put the sugar and water into a large saucepan, set it over the fire, and stir until the sugar is thoroughly dissolved; then stop stirring.
• 3 wash down the inside of the pan to the syrup’s edge with a small brush dipped in water.
• 4 when the syrup first boils, add the glucose or the cream of tartar.
• 5 continue the boiling without stirring until, when tested in cold water, it forms a soft ball, or registers 240° on the thermometer.
• 6 remove from the fire at once, allow to stand for four minutes, or until the air-bubbles have ceased, then pour into a large wet platter, a wet basin, or on a marble slab between candy bars. the syrup should not be deeper than one and a half inches.
• 7 set it in a cool place, and when it has cooled down so much you can comfortably bear a finger in the middle of the syrup, begin to cream it with a wooden spoon or a hardwood paddle.
• 8 turn the sugar backward and forward, leaving no part untouched, until the whole mass becomes and opaque.
• 9 knead till smooth and free from lumps. wet and wring a small towel, place it over the fondant, and allow it to remain there for at least one hour. this is called the curing process.
• 10 remove the cloth, and knead just as you would bread dough.
• 11 keep in an air-tight jar. if left exposed to the air, it will get hard and dry. small quantities can be taken out and flavored, then colored to form many pleasing effects.
• 12 the fondant can be colored and flavored while it is warm. (it can be colored cold too, but it's easiest when it's warm.)
• 13 covering the almonds:.
• 14 melt the fondant for covering the almonds.
• 15 see that the almonds are totally dry after blanching and peeling.
• 16 dip them one and one in the melt fondant, pick up with a fork, tap the fork against the edge of the pot and wipe the underside of the excess coating.
• 17 put the almonds to dry on wax paper. after about 5 minutes, when the top has hardened, turn the almonds around so that the bottoms may dry.