Amaretto Fudge Recipe 45

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.

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.

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.

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 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.