3/4 c. butter
3 c. sugar
2/3 c. evaporated milk
16 oz. white chocolate
7 oz. marshmallow cream
1 c. sliced almonds
1 tsp. vanilla
1/2 tsp. almond extract, to taste
1/2 c. sliced almonds, for topping

Grease 9 x 13 pan with softened butter. Break white chocolate into cubes and melt. In a 2 1/2 to 3 quart saucepan combine first 3 ingredients, bring to a full boil over medium heat, stirring constantly to avoid scorching. Boil 5 minutes over medium heat while stirring. Remove from heat. Add white chocolate, stir until smooth and well blended. Add almonds, vanilla extract, and almond extract. Pour into pan; sprinkle sliced almonds on top. Cool, slice into squares, then refrigerate.