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.
Wash down the inside of the pan to the syrup’s edge with a small brush dipped in water.
When the syrup first boils, add the glucose or the cream of tartar.
Continue the boiling without stirring until, when tested in cold water, it forms a soft ball, or registers 240° on the thermometer.
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.
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.
Turn the sugar backward and forward, leaving no part untouched, until the whole mass becomes white and opaque.
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.
Remove the cloth, and knead just as you would bread dough.
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.
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.)
Covering the almonds:
Melt the fondant for covering the almonds.
See that the almonds are totally dry after blanching and peeling.
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.
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.