Almond 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.

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.

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.

SUPER-EASY CHERRY ALMOND FUDGE

Steps:

• Line 9-inch square pan with foil; spray foil with cooking spray. In large microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
• Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
• Using foil, lift fudge out of pan; remove foil. Cut into 6 rows by 6 rows. Store tightly covered.

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.

ALMOND FUDGE

Steps:

• Line a 9-in. square pan with foil and greased the foil with butter; set aside. In a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low. Stir in chocolate chips until melted. Remove from the heat; stir in extracts. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.