Smooth, creamy, decadent Chocolate Amaretto Fudge is the perfect grown-up dessert. Infused with a hint of almond, it’s deliciously rich and decadent.
What could be better than a rich, decadent, chocolate dessert in bite-size form? Especially when said dessert is creamy chocolate fudge infused with amaretto?
Ummmm…… Moving On.
I love fudge. And it always seems to be the perfect dessert for an appetizer dinner party. Delicious. Easy. No extra clean-up. Plus – everyone always has room for a tasty confection even if they’ve been grazing on hors d’oeuvres for the better part of an evening.
This chocolate amaretto fudge is super creamy and perfectly smooth. The chocolate is rich without being overwhelming, and the amaretto perfectly complements the chocolate and ensures that your fudge isn’t too sweet. It’s definitely a more grown up recipe – although you don’t need any “grown up” kitchen skills to make it.
To get started you’ll melt together the whipping cream, butter, sugar and marshmallow fluff. Once everything has melted bring the sugary concoction to a boil and allow it to bubble for a good 5-1o minutes while stirring until it reaches between 235 and 240F degrees.
If you don’t have a candy thermometer, you can still make this fudge no problem. Simply place a bowl of cold water beside you. Then as the mixture is boiling, drop a small spoonful of the sugary mixture into the cold water. Remove a few of the drops of syrup from the cold water and form it into a ball between your thumb & forefinger. If you can flatten the ball slightly – then your fudge is done boiling. This is called the soft-ball stage. If the syrup makes strands when dropped into the cold water, it isn’t finished yet. Keep boiling the mixture and do the cold-water test every minute or two until your fudge reaches the soft ball.
Once your sugary mixture reaches 235-240F/ the soft ball – remove it from the heat and pour over your chopped chocolate. Stir the sugary syrup and chopped chocolate together – then add in the amaretto. All together, you can make this fudge recipe in about 10-15 minutes max depending on how fast your mixture boils. And since there’s no baking required – it’s perfect for making in advanced.
I always love to make fudge around the holidays, but you definitely don’t need a special occasion. This chocolate amaretto fudge is putting on its party dress to ring in 2016 – which I think is a pretty delicious way to celebrate the new year!
Chocolate Amaretto Fudge
- 4 tablespoons unsalted butter
- 2 cups granulated sugar
- ⅔ cups whipping cream about 35%
- 7 oz jar of marshmallow cream
- ½ teaspoon salt
- 12 oz semi-sweet chocolate roughly chopped
- 2 oz dark chocolate roughly chopped., 60%-80% cocoa
- 2-4 tablespoons amaretto - I used 3 tablespoons*
- Sliced almonds
- 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.