Chocolate Amaretto Fudge is only four ingredients and is absolutely delicious. This perfect and simple recipe is ideal for the holidays.
If you have been around here for a while you know that we absolutely love boozy fudge. You can find the full list of boozy fudge recipes at the bottom of the post.
To start this recipe we are going to start with the base of my easy fudge. But we are going to add in some amaretto. This recipe is so delicious and perfect for amaretto lovers.
Easy Fudge Recipe
How to Make Amaretto Fudge
For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Melt the chocolate chips. You can do this over low heat on the stove top or you can do it in the microwave. Either way, make sure that you don’t overheat the chocolate or it will result in grainy fudge.
- Mix in the sweetened condensed milk. It is imperative here that you make sure you have sweetened condensed milk and not evaporated milk.
- Add in the vanilla and amaretto. Pour the chocolate into a foil lined 8 by 8 inch dish. Let it set for about four hours and then cut the fudge.
Amaretto
Amaretto is one of my favorite liqueurs. It is amazing in my Amaretto Sour! But did you know that it is simple to make Homemade Amaretto? It would be amazing to gift with this fudge.
Homemade Amaretto
Storing
Store this fudge in an airtight container for up to two weeks. It can be stored at room temperature. This fudge also freezes really well. To do that, place it in a single layer and then freeze. After a few hours, transfer it to an airtight container. Store it in the freezer for up to three months.
Boozy Fudge
If you make this Amaretto Fudge or any of my other recipes, please leave me a comment and let me know how it goes.
Chocolate Amaretto Fudge
Ingredients
- 3 cups chocolate chip I used milk chocolate
- 14 ounces can sweetened condensed milk
- 2 tablespoons amaretto liqueur
- 1 teaspoon vanilla extract
Instructions
- 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.
Recipe Video
Diana says
Can I use parchment paper instead of foil? I am going to make this Sunday! Can’t wait!
Yes! Parchment paper will work fine.
Sam says
Made this last night with Contreau for a faint orange after taste. Delicious!
I’m so glad you liked it!
Katie says
Hi Lisa
Just made your PB Fudge recipe and I just saw the Amaretto Fudge…while reading the comments you advised someone they can increase the Amaretto to 1/4 cup, does the condensed milk have to be decreased??
Thank You
Yes. Make sure that you use Eagle Brand SCM and stir very well before measuring 8 liquid ounces or one cup. Do not use the full 14 ounce can.
Renee Wagner says
Hello! Why is the amaretto fudge ingredient amounts different than your other booze infused amounts?
Does it really make a difference?
Confused… :(
It’s an older recipe and I’ve made tweaks then because people complained this wasn’t boozy enough, lol! Both will work.
Melba says
I have made the Amaretto Fudge twice. The second time I melted the chocolates in a double boiler it turned out more creamy . It is such a great recipe. Thanks for sharing it
I’m so glad that you like it!
Lisa says
Worst ever!! Does not come our of foil no matter how long you let it sit in foil. No “suggestions ” if you should prep to do anything to help for anything to get our of foil and no hint of taste of amaretto. Save your money and time
I’m so sorry that this didn’t work out for you. This has never been my experience with this recipe, so I’m not quite sure what happened here.
Irma C says
I’m trying your recipi for this fuge ..thank you for sharing it with me
I hope you enjoy it!
joan says
The fudge itself was very good. It works best poured into a buttered piece of parchment paper in the bottom of your pan that you can simply lift out whole after it sets, then cut your candy squares. Very creamy and easy to make. Thanks.
Patricia Clark says
I made this recipe last year several times and everyone wanted your recipe. They loved this candy !
I’m so happy to hear that it was such a hit!
Ashley says
All of your recipes sound delicious and amazing I plan to make some this holiday. However do you possibly have a recipe for White Russian fudge?
I don’t, but you could take any of my recipes that use alcohol in them and add in Kahlua. Though that wouldn’t exactly be a White Russian, it would give you a lot of the flavor you are looking for.