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Amaretto Fudge
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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.
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