Amaretto Creams (Candy)

• 4 egg yolks
• 1 cup sugar
• 14 cup water
• 3 cups almonds, toasted and ground
• 3 -4 tablespoons amaretto liqueur
• 1 12 cups heavy cream
• 12 cup amaretto liqueur

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.
3. Increase heat and cook until syrup reaches 238 degrees ( soft ball stage) on candy thermometer.
4. Beat hot syrup into yolks, continue beating until thick and fluffy, about 15 minutes.
5. Cool in refrigerator.
6. Grind 3 cups of toasted almonds.
7. Moisten almonds with 3-4 tablespoons Amaretto.
8. Press into the bottoms of small muffin tins.
9. Whip 1 1/2 cups heavy cream until soft peaks form.
10. Fold into yolk mixture and add 1/2 cup of Amaretto.
11. Pour mixture into the muffin tins and freeze until firm, about 6 hours.

egg yolks, sugar, water, almonds, heavy cream, liqueur

Taken from www.food.com/recipe/amaretto-creams-candy-165072 (may not work)