CHOCOLATE ALMOND BARS
1/2 a cup of sugar,
3/4 a cup of glucose,
1/2 a cup of water,
(1/4 an ounce of paraffine at discretion),
1/2 a cup of blanched almonds, chopped fine,
1/3 the recipe for fondant,
3 or 4 ozs. of Baker's Chocolate,
1 teaspoonful of vanilla.
Melt the sugar in the water and glucose and let boil to about 252 deg. F.,
or between a soft and a hard ball. Without the paraffine cook a little
higher than with it. Add the almonds and the vanilla, mix thoroughly and
turn onto a marble or platter over which powdered sugar has been sifted.
Turn out the candy in such a way that it will take a rectangular shape
on the marble. When cool enough score it in strips about an inch and a
quarter wide, and, as it grows cooler, lift the strips, one by one, to a
board and cut them in pieces half or three-quarters of an inch wide.
When cold, drop them, sugar side down, in chocolate fondant prepared for
"dipping." With the fork push them below the fondant, lift out, drain as
much as possible, and set onto oil cloth. These improve upon keeping.Appetizer Recipes