Directions:
- For the fondant:.
- Put the sugar and water into a large saucepan, set it over the fire, and stir until the sugar is thoroughly dissolved; then stop stirring.
- Wash down the inside of the pan to the syrup’s edge with a small brush dipped in water.
- When the syrup first boils, add the glucose or the cream of tartar.
- Continue the boiling without stirring until, when tested in cold water, it forms a soft ball, or registers 240° on the thermometer.
- Remove from the fire at once, allow to stand for four minutes, or until the air-bubbles have ceased, then pour into a large wet platter, a wet basin, or on a marble slab between candy bars. The syrup should not be deeper than one and a half inches.
- Set it in a cool place, and when it has cooled down so much you can comfortably bear a finger in the middle of the syrup, begin to cream it with a wooden spoon or a hardwood paddle.
- Turn the sugar backward and forward, leaving no part untouched, until the whole mass becomes white and opaque.
- Knead till smooth and free from lumps. Wet and wring a small towel, place it over the fondant, and allow it to remain there for at least one hour. This is called the curing process.
- Remove the cloth, and knead just as you would bread dough.
- Keep in an air-tight jar. If left exposed to the air, it will get hard and dry. Small quantities can be taken out and flavored, then colored to form many pleasing effects.
- The fondant can be colored and flavored while it is warm. (It can be colored cold too, but it's easiest when it's warm.)
- Covering the almonds:.
- Melt the fondant for covering the almonds.
- See that the almonds are totally dry after blanching and peeling.
- Dip them one and one in the melt fondant, pick up with a fork, tap the fork against the edge of the pot and wipe the underside of the excess coating.
- Put the almonds to dry on wax paper. After about 5 minutes, when the top has hardened, turn the almonds around so that the bottoms may dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2831.55 Kcal (11855 kJ) | ||
| Calories from fat | 19.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 3% | |
|---|---|---|---|
| Cholesterol | 100.85mg | 34% | |
| Sodium | 51.28mg | 2% | |
| Potassium | 40.15mg | 1% | |
| Total Carbs | 720.1g | 240% | |
| Sugars | 705.6g | 2822% | |
| Protein | 2.4g | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 65.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 236.16 Kcal (989 kJ) | ||
| Calories from fat | 1.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 3% | |
|---|---|---|---|
| Cholesterol | 8.41mg | 34% | |
| Sodium | 4.28mg | 2% | |
| Potassium | 3.35mg | 1% | |
| Total Carbs | 60.06g | 240% | |
| Sugars | 58.85g | 2822% | |
| Protein | 0.2g | 5% | |
| Calcium | 5.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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