Best 8 Amaretto Fudge Recipes

CHOCOLATE AMARETTO FUDGE

Steps:

• Pour 3/4 cup amaretto liqueur and 1/2 cup condensed milk into a large saucepan over medium-low heat. Add 3 cups sugar and stir until dissolved. Add 1/4 cup butter, semisweet chocolate chips, dark chocolate chips, and 1/2 cup white chocolate chips; stir until mixture is smooth and all chocolate has melted, about 5 minutes. Reduce heat to low; stir occasionally to prevent the mixture from burning.
• Heat 3/4 cup sugar, 2 tablespoons condensed milk, and 2 tablespoons amaretto in a small saucepan over medium-low heat; cook and stir until sugar is dissolved, about 5 minutes. Add 1 1/2 cups white chocolate chips, 3 tablespoons butter, and red food coloring; stir until smooth and coloring is evenly distributed, about 3 minutes.
• Remove both saucepans from heat. Pour dark chocolate mixture into a square 10-inch aluminum foil pan. Let sit for 1 to 2 minutes. Drop spoonfuls of the white chocolate mixture on top and swirl into dark chocolate layer with a butter knife or toothpick. Shake pan lightly to settle fudge. Refrigerate until firm, about 1 hour and 30 minutes. Cut into 1-inch squares.

AMARETTO FUDGE

Steps:

• Mix chocolate chips and milk in a bowl, cover loosely and microwave on High for 3 minutes.
• Stir until smooth then add flavorings.
• Pour into a greased 8-inch square pan that has been sprinkled with the almonds.
• Let cool and cut into 1-inch squares.

AMARETTO FUDGE RECIPE - (4/5)

Steps:

• 1. Line a 9x9" or an 8x8" pan with foil and spray with cooking spray. 2. Add chocolate chips and sweetened condensed milk to a medium saucepan. Place over low heat (keep it low!!) and heat until melted, stirring occasionally (more as they melt together). Once the chocolate chips are completely melted, remove from heat and stir in vanilla and Amaretto. Spread quickly in prepared pan. Immediately sprinkle with almonds. Set at room temperature until cool, and then chill until hardened. Notes: If you don't drink liquor, you can substitute 1 teaspoon almond extract for the Amaretto. Or, try a different flavor liquor for a different kind of fudge! To toast almonds, place on a cookie sheet and bake at 350 degrees for just a few minutes, stirring occasionally. DO NOT leave the room or they will burn!

AMARETTO AMORE FUDGE

Steps:

• Over a double boiler, melt and combine chocolates and sweetened condensed milk.
• Stir in vanilla extract and amaretto and combine thoroughly.
• Pour into an 8x8-inch baking dish lined with waxed paper.
• Chill until ready to cut into serving size pieces.

CHOCOLATE COVERED CHERRY AMARETTO FUDGE RECIPE - (4/5)

Steps:

• Line a 9x9" pan, bottom and sides, with foil. Rub foil with butter or lightly spray with nonstick cooking spray. In a small bowl, whisk together confectioners sugar and amaretto. Set aside. Place granulated sugar, butter, and milk in a large pot. Bring to a full rolling boil over medium-high heat, stirring constantly. Continue stirring and boil for 3 minutes ~ this is important for the fudge to set up properly, so time it! {Make sure to stir constantly ... and to keep the mixture at a full rolling boil. If the mixture froths up too much, turn the heat down just a little bit. Also, I sometimes lift the pot off the burner, still stirring, for just a second or two.} After the 3 minutes, remove from heat. Add vanilla, marshmallows, and DelightFulls chocolate morsels. Stir until marshmallows and chocolate are completely melted and blended into the sugar mixture. Add amaretto mixture to the pot and stir until blended in. Gently stir in maraschino cherries. Pour into prepared (lined with plastic wrap) pan. Refrigerate until fully chilled. Once chilled, Turn out onto a tray and remove plastic wrap. Cut into to small squares. Store fudge in the refrigerator. Note ~ This is a fairly soft-textured fudge, best enjoyed straight out of the refrigerator or after having set out for just a short time. It still tastes great if it's set out for a while, but it will leave some chocolate on your fingers!

AMARETTO FUDGE II

Steps:

• Butter loaf pan, 9 X 5 X 3 inches.
• Cook sugar, milk, cream, corn syrup and almond-flavored liqueur in 3-quart saucepan over med.
• heat, stirring constantly, until sugar is dissolved.
• Cook, stirring occasionally, (to 234 degrees on candy thermometer or) until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; Remove from heat.
• Add butter and stir.
• Cool mixture to 120 degrees without stirring.
• (Bottom of saucepan will be lukewarm.) Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy.
• (Mixture will hold its shape when dropped from a spoon.) Quickly stir in almonds.
• Spread in pan; cool.
• Cut into 1-inch squares.

ALMOND AMARETTO FUDGE

Steps:

• Melt and combine chocolates and condensed milk.
• Whisk in amaretto, vanilla and almond extracts.
• Add almonds and combine thoroughly.
• Pour into a waxed paper lined 8 X 8 baking dish.
• Chill for 4 - 6 hours and cut into bite size pieces.

AMARETTO FUDGE

Steps:

• 1. Combine chips, milk, almonds (if desired) and butter in large mixing bowl. Microwave on medium/high (microwaves vary) 5 minutes until melted, stirring occasionally and turning bowl once each minute.
• 2. Stir in Amaretto. Pour into 9 x 9 pan lined with wax paper. Chill until hard. Cut into squares.