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French Almond Rock

A historical recipe from The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company (1896).

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A historical recipe

The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company (1896). Project Gutenberg eBook #30293.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. 12 lbs. White Sugar
  2. 3 lbs. Glucose
  3. 6 lbs. Sweet Blanched Almonds
  4. 4 pints water
  5. a tin and dried

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. 12 lbs.
  2. White Sugar.
  3. 3 lbs.
  4. Glucose.
  5. 6 lbs.
  6. Sweet Blanched Almonds.
  7. 4 pints water.
  8. PROCESS.--Boil the sugar, water and glucose in the usual way to the degree of weak crack, 305 by the thermometer, then ease the pan a little way off the fire, and let the almonds gently slide into the mass.
  9. Use the spatula a little just to keep the almonds from sticking to the bottom, stirring lightly only the one way, then watch the boil carefully till it turns a light golden color;
  10. lift off the pan and pour the contents into the frames.
  11. The almond will come to the top better in tins than in pouring plates.
  12. Of course a better quality is made by adding more almonds, or vice versa.
  13. The almond after being blanched should be spread on a tin and dried, either on the stove top or in the oven.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Spatula
  • Kitchen thermometer
Source Public domain in the USA
Credit

From The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company (1896). Digitised by Project Gutenberg, eBook #30293 (https://www.gutenberg.org/ebooks/30293). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.