Chocolate Covered Cherry Amaretto Fudge Recipe 45

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 COVERED CHERRY FUDGE

Steps:

• Line a 6" round cake pan (or other similar small pan) with parchment paper.
• In a small saucepan over medium-low heat, add the sweetened condensed milk. Heat while stirring occasionally until small bubbles form on the edge of the pan. Do not boil.
• Have the chocolate chips ready in a small bowl.
• Pour the hot sweetened condensed milk on top of the chocolate chips, and let sit for 1 minute. Stir gently, and let rest for another 30 seconds or so.
• Meanwhile, slice the cherries in half and place them in a small bowl. Toss them with the almond extract (if using).
• At this point, the fudge should be completely homogeneous and melted.
• Pour half of the fudge into the parchment-lined pan. Press three-quarters of the cherries on top of the fudge. Drizzle about 2 tablespoons of sweetened condensed milk on top.
• Finally, pour the remaining fudge mixture on top of the cherries in the pan, and smooth the top.
• Decorate the top of fudge with the remaining cherries.
• Let the fudge set at room temperature for at least an hour, or set in the fridge for 30 minutes.
• Before serving, drizzle with an extra few tablespoons of sweetened condensed milk. Slice into 8 wedges, and serve.

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!

CHOCOLATE COVERED CHERRY FUDGE

Steps:

• Combine margarine, evaporated milk, and sugar. Heat to rolling boil. Boil for four minutes on medium heat, stirring constantly to avoid scorching.
• Remove from heat.
• Add chocolate chips, marshmallow creme, and 1/4 cup of the cherry chips to sugar mixture- MIX WELL.
• Add vanilla.
• Immediately poor into 9x13 foil lined pan.
• Microwave remaining cherry chips (about 2 minutes until smooth).
• Use pastry bag (or ziploc w/ small hole at end) to drizzle the melted cherry chips on top of the fudge.
• Cool fudge for 4 hours at room temperature.
• Seal in airtight container.
• Makes 3 pounds.

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.