Enjoy boozy chocolate fudge infused with Amaretto and topped with toasted almond slices. This easy Amaretto Fudge is decadently rich, smooth and creamy, and sinfully boozy. It only takes 10 minutes to make using just five ingredients and it makes a perfect treat to give as a gift or to share at a party.
If you'd like to booze up some chocolate fudge, this recipe is for you! I took our easy chocolate fudge recipe and tweaked it slightly so I could add some liquor to it.
I had to find just the right balance of ingredients to ensure this fudge would firm up nicely but remain creamy and smooth. My goal was to create a rich chocolate fudge with undertones of Amaretto.
I increased the amount of chocolate in our recipe so that I could get ¼ cup of Amaretto into the fudge. I also added a splash of almond extract and topped the fudge with toasted almonds to round out the almond flavor.
With each bite of this chocolate Amaretto fudge, you will taste the liquor but the flavor is definitely more mellow than our intensely flavored Fireball Fudge, Jack Daniels Fudge, or Vodka Fudge. Those boozy fudge recipes are made using chocolate and powdered sugar and up to 1 cup of alcohol while this fudge is made using chocolate, sweetened condensed milk, and a ¼ cup of alcohol.
Both types of boozy fudge are delicious and can be made with a variety of liquors.
I love the subtle undertones of Amaretto in this decadent chocolate fudge and it couldn't be easier to make. So, let's make some.
- 18 ounces semi-sweet chocolate, finely chopped bars, or 3 cups chips
- 1 can (14 ounces) of sweetened condensed milk
- ¼ cup Amaretto
- ¼ teaspoon almond extract
- optional, toasted sliced almonds
Why use sweetened condensed milk to make Amaretto fudge?
Sweetened condensed milk is made with milk that has been heated until most of the liquid evaporates and it is cooked with sugar until it becomes nice and thick. It is a perfect ingredient for easy fudge-making.
You simply melt chocolate with the sweetened condensed milk, spread it into a pan, let it firm up, and you have fudge. It's just that easy.
Which brand of sweetened condensed milk is best?
We have used many different brands of sweetened condensed milk when testing our easy fudge recipes and have found that Eagle Brand, Carnation, and Nestle produce more consistent products.
Some store brands do not cook the sweetened condensed milk until it is really thick and this can produce softer fudge.
What type of chocolate to use?
This recipe calls for semi-sweet chocolate. You can use finely chopped chocolate bars or chips. The chopped chocolate will melt more evenly, more quickly, and more easily than chips which are made to hold their shape at hot oven temperatures. You can read all of my chocolate-making tips on my other blog, Hungry Happenings.
Just be sure to use chocolate that you enjoy eating right out of the package. You will definitely taste it in this easy Amaretto fudge recipe.
Can I use milk chocolate?
Yes, but milk chocolate is softer than dark chocolate so you'll need to use 20-22 ounces of milk chocolate.
What about white chocolate?
White chocolate is even softer. You'll need to use 22-24 ounces of white compound chocolate (made with palm kernel oil) or 24-26 ounces of pure white chocolate (made using cocoa butter) so that your fudge firms up properly.
Firm vs Soft Fudge
All chocolates are not created equal. Every brand of chocolate uses varying amounts of fat (cocoa butter or palm kernel oil), sugar, and chocolate liquor. So, you may make fudge using one type of chocolate and it will be soft. Then, you'll use another brand of chocolate with the exact same measurements and your fudge will be firm.
You may need to experiment with the recipe using your favorite brand of chocolate.
In general though, if you prefer firmer fudge, use the higher quantity of milk or white chocolate. A little more chocolate added to a sweetened condensed fudge recipe will yield a firmer fudge.
How to melt the chocolate and sweetened condensed milk?
You can use the microwave or the stovetop.
Microwave fudge melting method:
- Stir the chocolate and sweetened condensed milk together in a microwave-safe bowl.
- Heat on 70% power for 95 seconds.
- Then, let the bowl rest in the microwave for 3 minutes.
- Remove the bowl and stir the fudge until melted.
- If a few pieces of chocolate remain, let the bowl rest for another 3 minutes on your counter, then stir again.
- Only if needed, heat the chocolate at 70% power for 10-15 seconds and repeat the process above.
Stovetop fudge melting method:
- Combine the chocolate and sweetened condensed milk in a medium saucepan.
- Set the pan over LOW heat on the stove.
- Stir often until about 75% of the chocolate has melted.
- Then, remove the pan from the stove and let it rest for 3 minutes.
- Stir until the chocolate is melted and smooth.
Do not overheat your chocolate!
If your chocolate gets too hot, your fudge will become greasy. Adding in the liquor in the next step can help that, but it is best to keep your fudge from getting too hot, to begin with.
Just follow my instructions and your fudge should be fine. If it does look really greasy at this point, set it aside and let it cool for 5-10 minutes. If it's in a hot pan, spoon it into a bowl. Then, after it cools a bit, stir it again. You may need to repeat this step if you really got your fudge too hot.
Stir your fudge using a silicone spatula or wooden spoon, then use an immersion blender to make it smooth. The metal blades of the immersion blender will break up any remaining pieces of chocolate.
Doing this will help to keep you from having to heat the chocolate any more.
Add the Amaretto.
Once your chocolate and sweetened condensed milk have melted, stir in the Amaretto and almond extract.
At first, the liquid won't blend well with the chocolate. Just keep stirring and the fudge will become smooth and creamy.
DO NOT USE COLD AMARETTO! Always add room-temperature liquor to our boozy fudge recipes.
Doesn't that look delicious?
I couldn't wait until my fudge firmed up so I took a spoonful to taste. The fudge had a wonderful chocolate flavor that was enhanced by the nutty cherry-like flavor of the Amaretto.
Pour the fudge into an 8-inch pan.
I highly recommend lining your baking pan with non-stick tin foil or parchment paper. It makes removing the fudge from the pan a breeze.
If you use tin foil and happen to have two similar pans, you can lay the foil across the top of one pan and set the second pan on top. Push down on the top pan and it will form the tin foil to the inside of the bottom pan without too many wrinkles. It's my favorite trick for making fudge!
If you use parchment paper, cut two 7-inch wide by 18-inch strips and place them crosswise in the bottom of the pan so they overhang on all sides. You might want to spray the bottom of the pan with baking spray so the paper stays in place.
Spread the fudge into the pan.
Use a spatula to spread the fudge into an even layer.
Adding roasted sliced almonds to your Amaretto fudge will add a nice crunchy texture and a deep almond flavor. It is optional, but I highly recommend it.
Be sure to use roasted almonds for the very best flavor.
How to make roasted almonds?
Sprinkle ⅔ cup of sliced almonds out on a baking sheet.
Roast the almonds in a 325-degree F oven for 5-7 minutes until fragrant and golden brown. I used a toaster oven and it worked great. Be sure to keep an eye on your nuts. As soon as you smell them, they are probably ready to come out of the oven. If they stay in the oven too long, they can burn.
Then, let the almonds cool completely before adding them to your fudge.
Top your fudge with sliced almonds.
Sprinkle the cooled, roasted, sliced almonds over the warm fudge as soon as you spread it into the pan so that the almonds can stick to the chocolate.
Press down on them gently to ensure they stick to the fudge.
Not only do the almonds taste great but they help to enhance the look of your fudge too.
You can swap out any liquor or liqueur (liquor with added sweeteners or flavors) for the Amaretto in this fudge. You can use vanilla extract or any other extract or candy oil in place of almond extract in this recipe to go with the flavor of your chosen liquor or you can just leave it out.
Here are a few suggested flavors:
- banana rum (or any other kind of rum)
- rum chata
- peppermint schnapps
- cherry brandy (or Kirschwasser)
- Bailey's Irish Cream
- Triple sec
- Crème de cacao
We'll be sharing more boozy fudge recipes soon. Be sure to check back.
How to store Amaretto Fudge?
Alcohol will increase the shelf life of any chocolate fudge so you can store this fudge in an airtight container at room temperature for up to 45 days. It might even stay fresh longer.
But, if you want to ensure the freshness of your fudge, wrap it well in plastic wrap or tin foil, then place it in a zip-top bag or airtight container and freeze it for up to 6 months.
How to thaw frozen fudge?
Remove the fudge from the freezer and set it on the counter for several hours until it is completely thawed before removing it from its packaging. This will keep condensation from forming on the fudge which will make it look and feel sticky.
This boozy chocolate fudge is infused with Amaretto and is topped with roasted sliced almonds. It's so easy to make that you'll want to package it and give it as a gift.
- ⅔ cup sliced almonds, optional
- 18 ounces finely chopped semi-sweet chocolate (or 3 cups semi-sweet chocolate chips)
- 14 ounce can of sweetened condensed milk
- ¼ cup Amaretto
- ¼ teaspoon almond extract
Line an 8-inch square baking pan with non-stick tin foil or spray the pan with non-stick baking spray and line it with parchment paper strips.
Melt the chocolate and sweetened condensed milk using the microwave or stovetop.
If using the Microwave melting method, stir together the chocolate and sweetened condensed milk in a large microwave-safe mixing bowl.
Heat at 70% powder for 95 seconds.
Then, let the bowl of chocolate rest in the microwave for 3 minutes.
Remove the bowl and stir until melted.
If a few chocolate pieces remain, let the bowl rest on the counter for another 3 minutes before stirring again until melted.
Only if needed, heat at 70% powder for 10-15 seconds, then repeat the process above.
If using the stovetop melting method, combine the semi-sweet chocolate and sweetened condensed milk in a medium saucepan.
Set the pan over LOW heat on the stove.
Stirring often, allow the chocolate to begin melting.
When about 75% of the chocolate has melted, remove the pan from the stove.
Let the fudge rest at room temperature for 3 minutes then stir until melted and smooth.
If needed, let it rest again for a few minutes before stirring.
Heat on low for about 20 seconds only if needed to melt any remaining chocolate.
Now, stir in the Amaretto and almond extract.
The liquid will not want to blend with the chocolate at first. Just keep stirring until it comes together.
Pour the creamy chocolate fudge into your prepared pan.
Spread it into an even layer then immediately sprinkle the almonds over the top.
Cover the pan with plastic wrap and refrigerate the fudge for about 3 hours or until firm.
Remove the fudge from the pan using the foil or parchment paper.
Peel off the foil or paper before cutting the fudge into 25 squares.
Using other chocolates:
This recipe calls for semi-sweet chocolate. If using milk or white chocolate, use these amounts:
- 20-22 ounces of milk chocolate
- 22-24 ounces of white chocolate made with palm kernel oil
- 24-26 ounces of white chocolate made with cocoa butter
If you prefer a firmer fudge, use the higher amount of these chocolates.
Sweetened Condensed Milk
We recommend using Eagle Brand, Carnation, or Nestle sweetened condensed milk. They tend to be thicker than store brands. If you use a store brand, you may want to add an ounce or two of chocolate to the recipe so that your fudge firms up properly.
Do not overheat your chocolate!
Be sure to follow the instructions above so that you do not overheat your fudge. If the chocolate and sweetened condensed milk get too hot during the melting process, you will end up with greasy fudge.
Storing your fudge:
Store this Amaretto fudge in an airtight container at room temperature for up to a month.
This fudge may also be stored in the freezer for up to 3 months. Wrap it well and place it in a zip-top bag or airtight container. To thaw the fudge, let it sit on your counter for several hours before opening the package. This will help to keep condensation from building up on the exterior of your fudge which can make it feel and look sticky.
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