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Classic
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page 255
stick in water and then in the sugar. When the sugar that fastens to the stick
is hard or glassy it is ready to lift off from the fire. Now add the essence you
prefer. Then pour it upon a smooth stone, buttered, and roll it with the hands
into long caramels of the thickness of a finger, which twist and cut to please.
Burned almonds.
Wet a pound of sugar in water and put it in the caramel pan to boil with a
little red juice of some kind. When thick add to it unpeeled sweet almonds which
are to boil until they begin to crack and snap. Then lift off, but still stir
till it stiffens. Then pour it up and take away the almonds. Wet the sugar and
put it back into the pan which let boil on strong fire. Now put in more almonds
and so on till the last.
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