Amaretto Fudge Food

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

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.

CHOCOLATE AMARETTO FUDGE

Steps:

• Pour 3/4 cup amaretto liqueur and 1/2 cup condensed milk into a large saucepan over medium-low heat. Add 3 cups sugar and stir until dissolved. Add 1/4 cup butter, semisweet chocolate chips, dark chocolate chips, and 1/2 cup white chocolate chips; stir until mixture is smooth and all chocolate has melted, about 5 minutes. Reduce heat to low; stir occasionally to prevent the mixture from burning.
• Heat 3/4 cup sugar, 2 tablespoons condensed milk, and 2 tablespoons amaretto in a small saucepan over medium-low heat; cook and stir until sugar is dissolved, about 5 minutes. Add 1 1/2 cups white chocolate chips, 3 tablespoons butter, and red food coloring; stir until smooth and coloring is evenly distributed, about 3 minutes.
• Remove both saucepans from heat. Pour dark chocolate mixture into a square 10-inch aluminum foil pan. Let sit for 1 to 2 minutes. Drop spoonfuls of the white chocolate mixture on top and swirl into dark chocolate layer with a butter knife or toothpick. Shake pan lightly to settle fudge. Refrigerate until firm, about 1 hour and 30 minutes. 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.

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.

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.

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 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.

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.

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

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.

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.