In heavy 3-quart saucepan, combine sugar, milk, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Cook without stirring to soft-ball stage or until candy thermometer registers 236 F. remove from heat. Add butter. DO NOT STIR. Cool without stirring to 110 F. Add vanilla and almond extract. Beat vigorously until fudge stiffens and begins to lose its gloss. Quickly stir in almonds. Pour into buttered 8"square pan. Cool, cut into squares. Makes 3 dozen pieces.