Amaretto Fudge Ii

Stovetop version.

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 , 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.

Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy.

Quickly stir in almonds.

Spread in pan.

Cool.

Cut into 1-inch squares.

sugar, milk, cream, light corn syrup, almond flavored liqueur, butter, almonds