Caramel Almond Fudge

1. 1

   In lg saucepan, cook sugar, cream and salt over low heat until the sugar dissolves.

2. 2

   Bring to boiling point and cook, without stirring, until candy thermometer reaches 236* (soft ball).

3. 3

   Let mixture cool to 110*.

4. 4

   Transfer to a bowl and beat until thick and creamy, (about 5 minutes).

5. 5

   Stir in almonds; pour into 8x8 pan lined with wax paper.

6. 6

   Refrigerate for at least 2 hours.

* Per serving · 4 servings · Values may vary.

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