[Illustration: ALMOND FONDANT STICKS.]
2-1/2 cups of coffee A or granulated sugar,
1/4 a cup of glucose,
1/2 a cup of water,
1/4 a pound of almond paste,
1/4 a pound of Baker's Premium Chocolate,
1 teaspoonful of vanilla extract,
1/2 a pound of Baker's "Dot" Chocolate.
Put the sugar, glucose and water over the fire. Stir until the sugar is
dissolved. Wash down the sides of the kettle as in making fondant. Let
boil to the soft ball degree or to 238° F. Add the almond paste, cut
into small, thin pieces, let boil up vigorously, then turn onto a damp
marble. When nearly cold turn to a cream with a wooden spatula. It will
take considerable time to turn this mixture to fondant. Cover and let
stand half an hour. Add the Baker's Premium Chocolate, melted over hot
water, and knead it in thoroughly. Add at the same time the vanilla. The
chocolate must be added warm. At once cut off a portion of the fondant
and knead it into a round ball; then roll it lightly under the fingers
into a long strip the shape and size of a lead pencil; form as many of
these strips as desired; cut the strips into two-inch lengths and let
stand to become firm. Have ready the "Dot" Chocolate melted over hot
water and in this coat the prepared sticks leaving the surface a little
rough.