12 lbs. White Sugar.
3 lbs. glucose.
½ oz. Essence Vanilla.
4 lbs. Sweet Almonds small.
3 pints water.
Process.—Put the sugar, glucose and water in a clean pan, place it on a sharp fire and stir until dissolved; then put on the cover and let it boil for five or six minutes; now remove the lid and continue to boil to soft ball degree; now pour the contents on a damp slab (one over which water has been sprinkled); when cool take a long flat spatula and work the sugar about until it becomes white and creamy; now add the almonds (which have been previously blanched and dried), together with the vanilla essence; keep working up the whole until of uniform consistency; now spread the mass on wafer paper in sheets one inch thick, cover the sheets with wafer paper, rolling the top smooth; when set cut into bars. Should the cream be a little thin add some icing sugar when mixing; if boiled properly this is not required. Most cheap Nougats now in the market are made more or less according to this formula, color and flavor differently for variety.
ICE CREAM CONFECTIONERY.
Boil 7 lbs. of loaf sugar with three pints of water: add a small teaspoonful of cream of tartar, allow it to boil for 10 minutes, then add one pound of fresh butter: it will then commence to froth up, and care must be taken that the pan is large enough, as the syrup will occupy twice the space than if there had been no butter added; boil this mixture to the degree of very weak crack, or 285 by the thermometer, at which point it is done; pour it on the slab, which has been of course previously greased. As soon as it begins to cool, turn it up and knead it until it gets stiff enough to pull over the hook. When on the hook pull it sharp till it gets white as snow. This white is usually flavored with vanilla or oil of lemon. It may be either pulled out in bars or left in the heap. It is very easily broken in small pieces for retail purposes. In the summer or hot weather keep this candy from the air, or it will be inclined to be sticky. This eats very rich and commands good sale at best prices.
RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY.
This is made exactly as the last with the addition of a little red color before the boil is poured out, or it may be colored on the slab; add a little essence of raspberry or strawberry and a pinch of tartaric acid just before pulling the boil. Color the raspberry a little deeper than the strawberry.
CHOCOLATE ICE CREAM.
To make chocolate ice cream, boil the same quantities as before precisely in the same way in every particular. When the sugar has been pulled out, work well into it ½ lb. powdered chocolate; knead this well up in order that the chocolate may be well mixed with the sugar. Put in sufficient chocolate to give the boil a dark brown color, otherwise it would be too light when pulled.