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Shell, skin and blanch a half-pound of sweet almonds; then slightly brown the almonds in an oven.. Make a syrup by using a pound of granulated sugar and a half-cupful of water, add a pinch of cream of tartar and boil. Stir until the sugar is dissolved; then boil, without stirring, until it reaches the "caramel" degree, and add four drops of bitter almond flavoring and five drops of cochineal. Put the almonds into this syrup, and pour into a buttered pan to cool. When partly cold, cut the candy into small squares; then leave stand until perfectly cold, when the squares can be easily separated.
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