Coffee Almond Fudge
| Sugar (granulated), | 2 cups |
| Coffee, | 1 cup |
| (Not too strong, and strain through cheesecloth.) | |
| Butter, | 2 tablespoons |
| Almonds (blanched), | ½ cup |
While the sugar, coffee and butter were cooking, Betsey shelled and blanched the almonds. This was done by covering the almonds with boiling water for about a minute so that the brown skins might be easily removed. The almonds were then split in halves.
As soon as the candy formed a soft ball by dropping a little of the syrup in cold water, Betsey removed it from the fire, placed the saucepan in a pan of cold water, added the almonds, beat the fudge until it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.