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Amaretto Creams (Candy)

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“Delicious and lip licking. Freezes well. You'll need a candy thermometer. From "Recipes That Sing" submitted by Joyce Whitman.”
6hrs 30mins

Ingredients Nutrition


  1. Beat egg yolks with electric mixer until thick and pale in color, about 5 minutes.
  2. Combine the sugar and water in 1 quart saucepan and cook over low heat until sugar is dissolved, stirring constantly. Increase heat and cook until syrup reaches 238 degrees ( soft ball stage) on candy thermometer.
  3. Beat hot syrup into yolks, continue beating until thick and fluffy, about 15 minutes. Cool in refrigerator.
  4. Grind 3 cups of toasted almonds. Moisten almonds with 3-4 tablespoons Amaretto. Press into the bottoms of small muffin tins.
  5. Whip 1 1/2 cups heavy cream until soft peaks form. Fold into yolk mixture and add 1/2 cup of Amaretto.
  6. Pour mixture into the muffin tins and freeze until firm, about 6 hours.

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