Coconut Almond Fudge

1 cup Sliced blanched almonds
1 jar marshmallow cream (7 ounces)
1 1/2 cups sugar
2 tbl Light corn syrup
1/2 cup Butter
2/3 cup Evaporated milk
1/8 tsp Salt
2 cup Milk chocolate chips
2 cup Dark chocolate chips
1 cup Sweetened flaked coconut
1 tbl Grand Marnier liquor
1 tsp Vanilla
1 tsp Almond extract
3 oz Cream cheese

Roast the blanched almonds in a 350 degree oven until slightly browned, about 10 to 15 minutes. Cool them to room temperature, chop them coarsely and set them aside.

In a large, heavy saucepan combine the marshmallow cream, sugar, corn syrup, butter, evaporated milk and salt. Bring the mixture to a boil and boil rapidly for 5 minutes stirring constantly. Remove from heat and stir in the chocolate chips.

Stir until the chocolate is melted. Add the chopped almonds, coconut., Grand Marnier, vanilla extract, almond extract and cream cheese. Stir to blend thoroughly.

Pour into buttered 9" x 6" pan. Cool and cut into squares.