Amaretto Fudge II

• cups sugar↗2 cups
• cup milk↗1⁄3 cup
• cup medium cream↗1⁄3 cup
• tablespoons light corn syrup↗2 tablespoons
• tablespoons almond flavored liqueur↗2 tablespoons
• tablespoons butter↗2 tablespoons
• cup chopped almonds, toasted1⁄2 cup

Step-by-step instructions

1. 1

   Butter loaf pan, 9 X 5 X 3 inches.

2. 2

   Cook sugar, milk, cream, corn syrup and almond-flavored liqueur in 3-quart saucepan over med.

3. 3

   heat, stirring constantly, until sugar is dissolved.

4. 4

   Cook, stirring occasionally, (to 234 degrees on candy thermometer or) until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; Remove from heat.

5. 5

   Add butter and stir.

6. 6

   Cool mixture to 120 degrees without stirring.

7. 7

   (Bottom of saucepan will be lukewarm.) Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy.

8. 8

   (Mixture will hold its shape when dropped from a spoon.) Quickly stir in almonds.

9. 9

   Spread in pan; cool.

10. 10

    Cut into 1-inch squares.