Almond Bark
- 2 c Sugar
- 2/3 c Milk
- 1 tb Light Corn Syrup
- 1/4 ts Salt
- 2 tb Butter
- 1 ts Vanilla
- 1 c Unblanched Almonds; toasted
Combine sugar, milk, corn syrup, and salt in 2 quart heavy saucepan. Cook,
stirring constantly until sugar dissolves and mixture comes to a boil. Then
cook without stirring to soft ball stage (234).. Remove from heat; add
butter, but do not stir. Let cool til lukewarm (110) Then add vanilla. Beat
til mixture thickens and spread is creamy. Add toasted almonds. Then spread
about 1/2 inch thick on wax paper lined baking sheet. Cool, break into
pieces. Makes about 1 1/2 pounds.
Posted to recipelu-digest Volume 01 Number 301 by James and Susan Kirkland
on Nov 24, 1997
stirring constantly until sugar dissolves and mixture comes to a boil. Then
cook without stirring to soft ball stage (234).. Remove from heat; add
butter, but do not stir. Let cool til lukewarm (110) Then add vanilla. Beat
til mixture thickens and spread is creamy. Add toasted almonds. Then spread
about 1/2 inch thick on wax paper lined baking sheet. Cool, break into
pieces. Makes about 1 1/2 pounds.
Posted to recipelu-digest Volume 01 Number 301 by James and Susan Kirkland
