Bitsy's Kitchen
Amaretto Fudge
2 cups sugar
1/3 cup milk
1/3 cup half-and-half
2 Tbsp. light corn syrup
2 Tbsp. almond-flavored liqueur
2 Tbsp. 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 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234° F. 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.
Add margarine. Cool mixture to 120° F. without stirring. (Bottom of saucepan will be lukewarm.) Beat vigorously and continuously 5 to 10 minutes or until 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.