4 cups granulated sugar
2 cups half-and-half
2/3 cup amaretto

In a large saucepan, combine all ingredients and brush sides of pan with butter.

Stir over moderate heat until sugar dissolves. Bring to a boil and cook without stirring until 238 degrees F is reached on a candy thermometer. Remove from heat and let stand until 140 degrees F is reached. Beat with spoon until it begins to thicken slightly.

Pour into a buttered pan and let set.