Home › The Waldorf Kitchen › English Rock

English Rock

Put seven pounds of moist sugar and one quart of water into a sugar-boiler, boil it to the crack, turn it out onto an oiled slab, and spread over and work in thoroughly four pounds of sweet almonds, not blanched, form the mass into a roll, and let it get cool. Cut it into slices about one-half inch in thickness, and when perfectly cold it should be packed away in tins.