Homemade
Chocolate Recipes:
Candy:
Chocolate Almond Bars
 (* All measurements should be level.)
- * a cup of sugar,
- * a cup of glucose,
- * a cup of water,
- (* an ounce of paraffine
at discretion),
- * 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 half 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.
Recipe Credit: Mrs. Janet McKenzie Hill
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Dot Chocolate" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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