| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Blanched almonds |
| 2 | c | Sugar |
| 1 | c | Water |
| Icing sugar | ||
| Almond extract, or vanilla | ||
| Extract or rose water |
INSTRUCTIONS
If you blanch the almonds yourself, spread them out to dry well before proceeding. Grind them through the fine blade of a food chopper three or four times until very fine. Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Boil hard until syrup registers 240 degrees F on a candy thermometer. Add to almonds and stir until creamy. Sprinkle a large platter with icing sugar. Spread almond mixture on platter, cool, then pack into a large jar with a tight fitting lid. Mixture will be crumbly at this point. Let stand at least one week to mellow. Gather into a ball and knead on a board sprinkled with icing sugar until smooth and pliable. Knead in a few drops of your chosen flavouring. Makes about 3 1/2 cups. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“God is bigger than any church”