Combine sugars and milk (or cream) in 3 quart sauce pan
Bring to boil over medium heat, stirring the whole time
Once boiling, cook to 234°F ( softball stage) for 20 to 22 minutes, stir occasionally to keep from sticking
NOTE: clip candy thermometer to side of pan. End of thermometer must be in 2 1/2 inches deep for accuracy.
Remove from heat, add butter and vanilla extract, Do not stir.
Let cool to 150°F, about 25 to 30 minutes
NOTE 2 : do not scrape sides or mixture will set up
After cooled, stir in almonds
Stir mixture until thick and glossy
Drop by Tablespoon full onto greased plate or wax paper
NOTE: if too stiff to stir or drop then add hot water a few drops, stir until easy, to mix
Makes about 20 to 25 pieces.
Enjoy.
