Homemadesubstitute Amaretto Recipes

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HOMEMADE/SUBSTITUTE AMARETTO RECIPE



Homemade/substitute amaretto Recipe image

Provided by á-39535

Number Of Ingredients 7

1/2 c. sugar
1/4 c. dark brown sugar
3/4 c. very hot water
1/2 c. corn syrup
1 1/2 c. 80-proof vodka
1 Tbs. almond extract
1 tsp. vanilla extract

Steps:

  • Combine the water with the sugars in a medium glass pitcher or bowl. Stir until the sugar is dissolved. Add corn syrup and stir well. Add vodka and flavorings and stir well. Store in a sealed container. I have not yet tried a non-alcoholic version of this.... I'm thinking the vodka could be replaced by additional water? and still give the same flavor in baking. If someone else tries this before I get the chance pls comment and let me know if it worked!

AMARETTO



Amaretto image

This is really right on for Amaretto!! It's hard to tell it from the real thing!

Provided by Marjory

Categories     Drinks Recipes     Liqueur Recipes

Time 1h

Yield 12

Number Of Ingredients 6

1 cup water
1 cup white sugar
½ cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract

Steps:

  • Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
  • Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g

AMARETTO SIMPLE SYRUP



Amaretto Simple Syrup image

This syrup is used to coat each layer of the cake John Baricelli, manager of the prep kitchen at the television studio, made for Martha's birthday.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 2

1/2 cup sugar
3 tablespoons almond liqueur, such as Amaretto

Steps:

  • In a small saucepan, combine 1/2 cup water and the sugar over medium-high heat. Cook, stirring, until sugar has dissolved. Stop stirring, and bring to a boil; reduce to a simmer, and cook until mixture has thickened slightly, about 5 minutes. Remove from heat, and stir in almond liqueur. Cool syrup to room temperature before using. The syrup can be refrigerated in an airtight container, up to 1 month.

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