AMARETTO FUDGE

AMARETTO FUDGE

2 cups sugar
1/3 cup milk
1/3 cup half-and-half
2 tbl light corn syrup
2 tbl almond-flavored liqueur
2 tbl margarine or butter
1/2 cup chopped almonds, toasted

Butter loaf pan, 9 X 5 X 3 inches.
Cook sugar, milk, half-and-half, corn syrup and almond-flavored
liqueur in a 3-quart saucepan over medium heat, stirring constantly,
until the sugar is dissolved.
Cook, stirring occasionally, to 234 degrees on a candy thermometer or
until a small amount of the mixture dropped into very cold water forms
a soft ball that flattens when removed from water; remove from heat.
Add margarine.
Cool mixture to 120 degrees without stirring. (Bottom of the saucepan
will be lukewarm.)
Beat vigorously and continuously 5 to 10 minutes or until the candy is
thick and no longer glossy.
Mixture will hold its shape when dropped from a spoon. Quickly stir in
almonds. Spread in pan; cool. Cut into 1-inch squares.