Chocolate Amaretto Fudge Recipes

CHOCOLATE AMARETTO FUDGE

Steps:

• Line an 8x8-inch square pan with aluminum foil.
• Place chocolate chips and sweetened condensed milk in a medium saucepan with a heavy bottom.Heat over low heat, stirring constantly, until chocolate chips are melted.
• Remove from heat and stir in the amaretto, vanilla extract, and almond extract.
• Transfer mixture to pepared pan. Smooth out the top. Sprinkle the almonds on top and gently press them into the fudge a little.
• Refrigerate for at least 4 hours or overnight. Lift up the edges of the foil to remove fudge from pan. Peel the foil off and cut fudge into 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.

CHOCOLATE AMARETTO FUDGE

Steps:

• Line an 8x8 or 9x9 inch square pan with aluminium foil leaving an overhang on each side.
• In a large bowl, place the chopped semi-sweet and dark chocolate and set aside.
• If using a candy thermometer, clip the thermometer to the side of a large heavy-bottom saucepan. Add the butter, sugar, whipping cream, marshmallow cream and salt to the sauce pan and heat over medium heat while stirring with a heat-proof rubber spatula or wooden spoon. Once melted allow the mixture to boil for 5-10 minutes while stirring until it reaches between 235F-240F degrees, or a soft ball is formed using the cold water test.
• Remove from the heat and pour the sugar mixture over the chopped chocolate. Stir the mixture with your wooden spoon or rubber spatula and add in the salt and up to 4 tablespoons of amaretto.
• Pour the mixture into your prepared pan and sprinkle with sliced almonds. Allow to harden at room temperature. Once the fudge is no longer hot, you can cover it and continue to harden in your refrigerator. After its hardened, remove the foil & fudge from the pan and cut into small squares.

CHOCOLATE AMARETTO FUDGE

Steps:

• Line an 8 by 8 square pan with aluminum foil.
• Melt the chocolate chips over medium heat. While they are melting, stir in the sweetened condensed milk, stirring constantly.
• When it is fully melted, add the vanilla and the amaretto and fully combine.
• Pour the mixture into the pan and place in the refrigerator for at least four hours, though overnight is best.
• Remove the foil lined fudge from the pan, remove the foil, and cut. Store in the refrigerator.

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.

WHITE CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
• In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
• Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
• Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
• To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
• Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

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!

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.

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!