• 2 cups sugar
• 1/2 cup Karo syrup
• 1/2 cup water
• 1 pinch salt
• 2 egg whites
• 3/4 cup toasted whole almonds
• 35 caramels
• 2 tablespoons water
• milk chocolate, for dipping

1) Bring sugar, water, karo and salt to a boil and cook to 270 degrees using a candy thermometer.

2) While this is cooking beat egg whites till soft peaks form.

3) When candy hits 270 pour it in a thin strand over egg whites while continuously beating with an electric mixer.

4) Continue to mix for around 20 minutes or till the texture resembles dough, mix in almonds and press into a greased 9 inch pan.

5) Cool and while it is cooling melt caramel with water and pour over almond fondant.

6) Chill till firm.

7) Working quickly cut candy into 24 pieces.

8) Chill again then dip each piece into melted chocolate and immediatly chill till chocolate is completly set.

9) Store in airtight container seperating with wax paper to prevet leaking caramel from sticking them together.

Makes about 24 servings