12 lbs. White Sugar.
3 lbs. Glucose.
6 lbs. Sweet Blanched Almonds.
4 pints water.
Process.—Boil the sugar, water and glucose in the usual way to the degree of weak crack, 305 by the thermometer, then ease the pan a little way off the fire, and let the almonds gently slide into the mass. Use the spatula a little just to keep the almonds from sticking to the bottom, stirring lightly only the one way, then watch the boil carefully till it turns a light golden color; lift off the pan and pour the contents into the frames. The almond will come to the top better in tins than in pouring plates.
Of course a better quality is made by adding more almonds, or vice versa. The almond after being blanched should be spread on a tin and dried, either on the stove top or in the oven.
RASPBERRY CANDY.
12 lbs. White Sugar.
3 lbs. Raspberry Jam.
2 quarts water.
Brilliant Rose Coloring.
Process.—Melt the sugar in water, and boil to ball 250; add the raspberry jam, and stir it well in; remove the pan from the fire, add sufficient coloring to make bright raspberry; rub part of the mixture with spatula against side of pan until it changes a heavy opaque, then stir the whole mass until uniform. Pour the contents carefully on a slab, covered with greased paper; make the sheet about ½ inch thick, mark into bars with a sharp knife, and break up when cold.
APRICOT CANDY.
6 lbs. White Sugar.
2 lbs. Apricot Jam or Pulp.
2 pints water.
Saffron Coloring.
Process.—Melt the sugar in the water and boil to ball, 250, add the jam or pulp. Stir well until thoroughly mixed in, remove the pan, rub part of the contents against the side of the pan with spatula until cloudy and opaque; color with saffron a bright yellow, then stir the whole together until uniform cloudy; pour out in frames or on slab covered with oiled paper. A pinch of tartaric acid would improve the flavor, but often prevent candying, unless in the hands of an expert. In any case the acid should be added in a fine powder after the whole has been thoroughly grained. A pallette knife is a very useful knife for rubbing the sugar against the sides of the pan.