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For the fondant:
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Put the sugar and water into a large saucepan, set it over the fire, and stir until the sugar is thoroughly dissolved; then stop stirring.
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Wash down the inside of the pan to the syrup's edge with a small brush dipped in water.
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When the syrup first boils, add the glucose or the cream of tartar.
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Continue the boiling without stirring until, when tested in cold water, it forms a soft ball, or registers 240u00b0 on the thermometer.
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Remove from the fire at once, allow to stand for four minutes, or until the air-bubbles have ceased, then pour into a large wet platter, a wet basin, or on a marble slab between candy bars. The syrup should not be deeper than one and a half inches.
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Set it in a cool place, and when it has cooled down so much you can comfortably bear a finger in the middle of the syrup, begin to cream it with a wooden spoon or a hardwood paddle.
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Turn the sugar backward and forward, leaving no part untouched, until the whole mass becomes white and opaque.
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Knead till smooth and free from lumps. Wet and wring a small towel, place it over the fondant, and allow it to remain there for at least one hour. This is called the curing process.
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Remove the cloth, and knead just as you would bread dough.
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Keep in an air-tight jar. If left exposed to the air, it will get hard and dry. Small quantities can be taken out and flavored, then colored to form many pleasing effects.
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The fondant can be colored and flavored while it is warm. (It can be colored cold too, but it's easiest when it's warm.)
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Covering the almonds:
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Melt the fondant for covering the almonds.
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See that the almonds are totally dry after blanching and peeling.
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Dip them one and one in the melt fondant, pick up with a fork, tap the fork against the edge of the pot and wipe the underside of the excess coating.
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Put the almonds to dry on wax paper. After about 5 minutes, when the top has hardened, turn the almonds around so that the bottoms may dry.
