Almond Candy is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic candy of boiled sugar syrup mixed with slivered almonds. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Candy.
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This is a classic recipe for a Victorian version of Almond Candy that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Take a half pint of water, beat up the sixth part of the white of an egg and pour it over a pound of loaf sugar; after standing for a quarter of an hour, let it boil for three minutes, and then let it stand on one side until the scum mettles down, skim it, and boil again until it becomes very thick, then throw in four ounces of almonds, which have been dried in the oven, and sliced, mix the whole well, and, continue stirring until it is done, which will be known when a spoon placed on a plate remains in a firm mass, and does not sink. It must then be poured out as quickly as possible into moulds or tins, and suffered to remain until quite cool.
Water, 1.2 pint; egg, 1/6 part of white; sugar 1lb.; almonds, 4oz.
Modern Redaction
Ingredients:
300ml water
1/6 portion of an egg white
450g loaf sugar
120g slivered almonds, toasted
Method:
Whisk together the water and egg white then pour over the sugar in a saucepan. Set aside to stand for 15 minutes then place on the hob and bring to a boil. Continue boiling for 3 minutes then take off the heat and set aside to stand until the scum settles to the bottom of the pan.
Skim the surface, bring back to a boil, then continue cooking until the mixture becomes very thick. Add the almonds and mix thoroughly then continue cooking and stirring until done (this will be when a spoon placed on the surface of the candy does not sink).
Butter a baking dish, or baking pans, take the candy off the heat and quickly pour into the prepared dishes. Set aside to cool and harden then break into pieces and store in an air-tight jar.
Water, 1.2 pint; egg, 1/6 part of white; sugar 1lb.; almonds, 4oz.