Ingredients
- 300 on candy thermometer
- 10 decorative
- 10 bowl
- 3 lemon (halves)
- 2,800 ml saucepan
- 270 gr granulated sugar
- 150 gr brown sugar (light)
- 120 gr blanched almonds
- 80 ml honey
- 85 gr butter
- 80 ml water (cold)
Makes 1 large bell. Note: Leftover pieces can be kept in a closed jar at room temperature, or wrapped in aluminum foil. From McCalls Cookery No. 13
