Caramel Almond Fudge - cooking recipe

Ingredients

2 3/4 cups packed brown sugar
2 cups heavy cream
1 pinch salt
1 2/3 cups chopped almonds

Preparation

In lg saucepan, cook sugar, cream and salt over low heat until the sugar dissolves.
Bring to boiling point and cook, without stirring, until candy thermometer reaches 236* (soft ball).
Let mixture cool to 110*.
Transfer to a bowl and beat until thick and creamy, (about 5 minutes).
Stir in almonds; pour into 8x8 pan lined with wax paper.
Refrigerate for at least 2 hours.