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Do you love Chocolate Fudge for Valentine’s Day? (Or anytime?) Add some Amaretto Liquor to an easy fudge recipe and you have a sweet treat with a hint of almond!
Last night on Facebook I posted the question: red velvet or fudge? I have both posts in the queue ready to go…and wasn’t sure which one to do first. Fudge won, with 63% of the vote! But, don’t worry, all you red velvet voters…I’ve got you covered tomorrow night!
This Amaretto Fudge wasn’t my idea. Last month, during a giveaway, I asked what you would like to see from me this year. A reader named Leslie suggested Amaretto Fudge, and the second I saw those words it, I knew I had to make it.
You see, I love almonds and anything remotely almond flavored. So, even though I’d never had straight amaretto, I love it in stuff. The flavor is much like almond extract, only better. Well, what I would assume almond extract tasted like if I ever drank it. (I don’t suggest that!)
It just so happened that last week was my mother-in-law’s birthday, and she loves fudge. So…it was kismet! I had to make Amaretto Fudge!
This fudge is so simple to make. I love cooked fudge, but I love easy fudge more. Probably because I don’t need a recipe to make it. I also don’t need a gazillion ingredients or a candy thermometer. It’s sweetened condensed milk mixed with milk chocolate chips. After they melt together, you add in vanilla extract and two ounces of Amaretto liquor. The extra liquid makes this extra soft and fudgy. I added some toasted almonds on top, to add some crunch and for an extra almond kick. The taste isn’t overly consumed with the Amaretto; really it hits you as a finishing note, much like the real thing. It’s amazing!
{If you don’t drink alcohol, you can totally use almond extract in this. I would ditch the Amaretto and use a teaspoon of almond extract in it’s place. Or, if you do drink alcohol but don’t like almond, maybe sub in Kahlua. Or Bailey’s!}
I really, really liked how the extra liquid from the liquor made the fudge super smooth and creamy. Sometimes easy fudge is a little too hard for me, but with the extra liquid it’s amazing, and definitely something I’m going to think about next time I make fudge, boozy or not!
Now, when I make fudge, I feel like I need four sets of hands. Is anyone else with me on this? You have the perfectly melted consistency of chocolate and sweetened condensed milk, and then you have to keep stirring, remove from the heat, and then measure and add in your liquids before the fudge hardens (no small feat in a cold house in winter). But, I have found an answer to the “try not to spill vanilla all over my counter as I miss the tablespoon” woes.
These OXO Good Grips Mini Beakers are my favorite new kitchen tool. Have you seen these? They are so cute! Little beakers that have measurements on them from 1/4 teaspoon up to 2 tablespoons. There are also mL markings and ounces too, for easy measuring. These are perfect for when you need to measure liquid ahead of time, like in the case of time-sensitive fudge making. I measured out my amaretto and my vanilla before starting to heat my chocolate and then just poured them in when it was time. No spills on the counter, no amaretto all over my stovetop. Easy peasy!
Well, fudge voters, I hope I satisfied you with this chocolatey good Amaretto Fudge. Make this for your sweetie on Thursday; it’s the perfect adult’s only treat for Valentine’s Day!
Amaretto Fudge
Recipe Video
Ingredients
- 3 cups (510g) chocolate chips
- 1 14 ounce can sweetened condensed milk
- ½ teaspoon vanilla extract
- 2 tablespoons (30ml) Amaretto Liquor
- ½ cup sliced toasted almonds
Instructions
- Line a 9×9” or an 8×8” pan with foil and spray with cooking spray.
- 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.
Recipe Nutrition
If you like fudge, check these out:
Cookies ‘n Birthday Cake Fudge (using Birthday Cake Oreos!)
Sweets from friends:
White Chocolate Cinnamon Fudge by Something Swanky
Kahlua Peanut Butter Fudge by Half Baked Harvest
Fluffernutter Fudge by The Domestic Rebel
OXO sent me the Mini Beakers to try and review. All opinions are 100% my own.
Whilst I appreciate the recipe, this version of fudge means you end up with a delicious mess. Because the fudge is sticky, 5 minutes at room temperature and it’ll stick to everything!
I tastes great but it’s not practical.
What kind of chocolate chips do I use? Semi-sweet? Milk chocolate? Chocolate flavored?
You can use semi-sweet or milk
Hi! I was just about to make this, but I noticed a discrepancy between your prose and recipe sections here: In your paragraphs describing the softened texture of the fudge from the addition of amaretto, you say to use 2 ounces; in the ingredients list, you say 2 tablespoons; 2 tablespoons is 1 ounce. I’m after the same softness as you got, so I just want to avoid halving or doubling the liqueur (planning to substitute Di Amore Raspberry for my mom). I tried to zoom in on the photo with the beakers to spare you this question – thank you for reading, sharing the recipe/idea, and hopefully helping with my ratio query. Cheers!
I have made this and it’s delicious! However it’s been in the fridge for 4hours and still not set enough to cut (I’ve still eaten some!) Think I’m going to have to wait till tomorrow!!
I love it, it is very good, I split the pan in half and put Coconut on one sided and the “Snack factory” Dark Chocolate Crunch pretzels, the salty and sweet is so yummy, really compliments the Disaronno.
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