Preparation:
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 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 margarine.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. |
