Amaretto Fudge

Butter loaf pan, 9 X 5 X 3 inches. Cook sugar, milk, half-and-half, cornsyrup 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 mixturedropped into very cold water forms a soft ball that flattens when removedfrom water; remove from heat. Add margarine.Cool mixture to 120 degreeswithout stirring. (Bottom of saucepan will be lukewarm.) Beat vigorouslyand continuously 5 to 10 minutes or until candy is thick and no longerglossy. (Mixture will hold its shape when dropped from a spoon.) Quicklystir in almonds. Spread in pan; cool. Cut into 1-inch squares.