- Serves: Makes about 200g
- Cook Time: 15 minutes plus four hours setting time
- Prep Time: 15 minutes
- Effort: medium
- 250 g caster sugar
- 125 ml liquid glucose
- 75 g clear honey
- 2 tbsp water
- 1 pinches salt
- 1 egg white
- ½ tsp vanilla essence
- 60 g unsalted butter, softened
- 25 g almonds
- 50 g chopped glacé cherries, preferably un-dyed Provencal
- 25 g dried apricots
1. Grease a 14cm by 9cm (or closest to that size) baking dish lined with baking paper or rice paper.
2. Place sugar, glucose, honey, water and salt in a heavy based pan. Place over low heat and stir until dissolved. Boil for 8 minutes, with the sugar mixture at 121 ºC (hard ball stage).
3. Beat egg white until firm. Slowly pour in ¼ of the hot syrup in a thin steady stream while still beating the egg. Keep beating for five minutes, until the mixture is firm and holds its shape.
4. Place the remaining syrup in a pan, and heat for 2 minutes with the syrup reaching 143 ºC (hard crack stage). Slowly pour the syrup over the egg mixture while beating.
5. Add vanilla and butter and beat for a further five minutes. Stir in the almonds, cherries and apricots. Pour the mixture into the tin and smooth with a palette knife.
6. Put in the fridge for four hours until firm and then cut into pieces.
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