Take sugar and water and mix them together in a large saucepan. Put it over the lightened stove and stir the mixture until sugar is completely dissolved. Keep it on fire afterwards.
Take a water-dipped brush and clean the inner side of the saucepan to the edge of the syrup. When syrup starts boiling, add glucose or the cream of tartar.
Keep the boiling process continue until the syrup reaches 240 degrees Fahrenheit. The other way is to take a small drop of syrup and dip it in cold water. If it forms a soft ball, immediately remove the saucepan from fire. Allow the syrup to stand for around 4 minutes, or check if the bubbles stop forming on the top.
Take a large wet platter, a marble slab or a wet basin and pour the syrup between the candy bars and the layer should not be thicker than 1 ½ inches. Allow it to cool and when you feel comfortable to touch the syrup, start creaming it by using a wooden spoon.
Turn the sugar forward and backward on regular basis until the whole mass turns white in colour and covered from all sides. Knead the fondant until it becomes smooth.
Wet a towel and squeeze it hard, before placing it over the fondant. Keep the towel on the fondant for around one hour. Remove the towel and once again knead the fondant.
Keep the fondant in an air-tight jar so that it does not become hard. You can also colour it while it is warm. Colours can be added to cold fondant too. However, it is advised to do it when the fondant is warm.
The first step in the process of covering the almonds includes melting down the fondant.
Check that the almonds are completely dry after blanching and peeling. Dip them one by one in the melted fondant and take them out by using a fork. Try to tap the fork at the side of the saucepan each time you take out the coated almonds.
Put them on a wax paper and allow them to dry and harden for around 5 minutes. Then turn the almonds so that the other side also gets hardened. The Sugar-Coated Almonds are ready.