Amaretto Fudge II
- Reviews 2
Ready In: 25 mins
Yields: 32 one inch squares
Ingredients
- 2 cups sugar
- 1⁄3 cup milk
- 1⁄3 cup medium cream
- 2 tablespoons light corn syrup
- 2 tablespoons almond flavored liqueur
- 2 tablespoons butter
- 1⁄2 cup chopped almonds, toasted
Directions
- Butter loaf pan, 9 X 5 X 3 inches.
- Cook sugar, milk, cream, corn syrup and almond-flavored liqueur in 3-quart saucepan over med.
- heat, stirring constantly, until sugar is dissolved.
- 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.
- Add butter and stir.
- Cool mixture to 120 degrees 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.
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