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Jordan Almonds
From the kitchen of Sharmagne Leland-St. John

6 cups sugar
2 cups water
1 tablespoon liquid glucose or 1 pinch cream of tartar
Blanched whole almonds

For the fondant:

Put the sugar and water into a large sauce pan, place it
over the fire, and stir until the sugar is thoroughly dissolved;
then stop stirring.

With a small brush dipped in water, wash down the inside
of the pan to the syrup’s edge. When the syrup first boils, add
the glucose or the cream of tartar.

Continue the boiling without stirring until it forms a soft ball state
when tested in cold water, or when it registers 240° on a candy
thermometer. Remove from the flame immediately and allow to
stand for four minutes, or until the air-bubbles have ceased, then
pour into a large wet platter, a wet basin. 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 you can
comfortably put a finger in the middle of the syrup, begin to cream
it with a wooden spoon or wooden paddle. Turn the sugar backward
and forward, leaving no part untouched, until the entire mass becomes
white and opaque.

Knead like bread dough, until smooth and free from lumps. Dampen
and wring out a small towel, place it over the fondant, and allow it to
remain there for at least one hour. This is the curing process. Remove
the cloth, and knead again.

Store in an air-tight jar. If left exposed to air, it will get hard and dry.
Small quantities can be taken out and flavored, then colored to form
many decorative effects. The fondant should be coloured and flavored
while it is warm. (It can be coloured cold too, but it's best when it's warm.)

Covering the almonds:

Melt a generous two cups of fondant over a double boiler until it turns to a
smooth liquid. Be certain the almonds are totally dry after blanching and
peeling. Dip them four or 5 at a time in the melted fondant, pick up with a fork,
tapping the fork against the edge of the boiler and wipe excess coating from
the underside. Place the almonds to dry on a cookie sheet covered with wax paper.
Let set for 5 minutes, until the top has hardened, then turn the almonds over in order
to dry/set the bottoms.

You may also purchase fondant from a specialty kitchen store such as Sur La Table.
It is frequently available at stores such as Michael's Craft Stores available by order on-line.


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