Amaretto Fudge

In a large saucepan, combine all ingredients and brush sides of pan with butter or margarine.

Stir over moderate heat until sugar is dissolved, then bring to boil and cook without stirring until 238° is reached on candy thermometer or until a small amount forms a soft ball when dropped in water.

Remove from heat and let stand until 140° is reached.

Beat with spoon until mixture begins to thicken slightly (mixture will be shiny).

Pour quickly into a foil-lined 8-inch pan (square).

Let stand until hard and cool. Remove from pan, peeling foil away and cut with sharp knife into 1-inch squares.

Delicious!