Ingredients
- 1 cup blanched Almonds (approx. 143g)
- 1 1⁄2 cup granulated sugar (approx. 300g)
- 2⁄3 cup milk (160ml)
- 1 tbsp butter
- Almond extract – check ingredients as a lot of commercially available extracts are UPF
Method
- Brown blanched almonds in the oven and chop rather coarsely.
- Brown one-half cupful of granulated sugar in a granite pan; then add two-thirds cupful of milk, and when the browned sugar is thoroughly dissolved add one cupful of granulated sugar and one tablespoonful of butter.
- Boil until it makes a firm ball when dropped in cold water; flavor with almond extract and add one cupful of the browned almonds; stir until creamy, then pour into pans and mark off into squares.
Title
Candy-Making at Home
Author
Mary Mason Wright