Chocolate Almond Recipe

A recipe for chocolate almond bars.

• ½ a cup of sugar,
• ¾ a cup of glucose,
• ½ a cup of water,
• (¼ an ounce of paraffine at discretion),
• ½ 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° 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 ½ 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.