Ingredients4 1/2 cups (900 g) granulated sugar, divided use
4 1/4 cups (1 litre) light corn syrup, divided use
1/4 cup (65 ml) water
2 large egg whites
1 tsp (5 ml) cornstarch
1/2 cup (100 g) butter, melted
3 cups (600 g) almonds, slivered <br1/4 tsp (1 ml) salt
InstructionsCombine 1 1/2 cups (300 g) sugar, 1 1/4 cups (300 ml) light corn syrup, and water in a large saucepan.
Cook over medium heat and bring to boil, about 5 to 7 minutes.
Then cook without stirring to the soft ball stage (238°F or 115°C on a candy thermometer) which should take about 5 minutes. Remove from heat.
Beat egg whites to soft peaks and gradually pour in syrup mixture: beat until stiff. Set aside.
Line 2 8-inches (20 cm) baking pans with aluminum foil; extending the foil over the edges. Sprinkle with cornstarch.
In a heavy saucepan cook 3 cups (600 g) sugar and 3 cups (750 ml) light corn syrup and bring to a boil, around 10 minutes. Cook without stirring until the mix reaches soft crack stage (272°F or 135°C) about 15 minutes.
Slowly add to the egg white mixture and mix until blended.
Stir in melted butter and blanched slivered almonds, and salt.
Pour into the prepared pans, tint half of the batch (the author used red) and chill until firm.
Use the foil to lift the candy from the pan and cut. If too sticky dust the candy with cornstarch.