Amaretto Fudge

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My house is so full of treats right now it could probably be considered a public health hazard.

In the last three days I’ve made gingerbread biscuits, mini mince pies, a loaf of banana bread, two kinds of fudge and I now have a giant chocolate meringue in the oven waiting to be adorned with lashings of cream and festive fruits for pudding tonight. I can see some bigger jeans on the horizon…

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However for now I shall simply dress this sugar-laden issue with a big “Sod it, it’s Christmas!” attitude and shove more cheese into my mouth.

The star of today’s post is my new Amaretto Fudge.

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Similarly rich, addictive and ridiculously simple as my family’s favourite Cranberry & Pistachio Fudge that is quickly becoming a Christmas tradition, this fudge is a perfect little festive nibble for just when you think you’ve run out of space for any more food!

Tiny little bites of decadent dark chocolate laced with roasted nuts and almond liqueur, what more could a greedy tum want after all the other festive goodies?

This fudge is perfect to make for yourself, as an edible Christmas gift or you could even fill a homemade advent calendar with it to treat your family with. Let me show you just how easy it is to whip up!

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 Look out a medium sized square or rectangular baking tray to pour your fudge into, grease it and line it with some greaseproof paper to help lift the fudge out later.

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Pour your almonds onto a baking tray and pop them into a preheated oven for about 10 minutes until you can begin to smell the nutty goodness. Careful not to burn them though!

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When the almonds have begun to gently release their oils and have turned a pale golden colour, tip them onto a chopping board and allow to cool slightly before chopping into smaller chunks.

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Set aside a quarter of the chopped almonds to use as decoration.

Grab your chocolate and break/chop it into small pieces and tip it into a large saucepan along with the condensed milk and butter.

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Place the saucepan over a low heat and allow everything to melt gently together, stirring occasionally until smooth and combined.

When the chocolate has melted and has formed a thick fudgy mixture, throw in the chopped almonds and the Amaretto and give it all a good stir.

Now simply tip the fudge into the prepared tray, sprinkle over the remaining almonds and pop it in the fridge to set for at least two hours.

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When solid, gently lift the fudge from its tray onto a large chopping board, peel of the greaseproof and slice it into chunks as big or small as you like. As I give mine as gifts, I chop them fairly small to make the fudge go further. Plus it means you can have an extra piece without chocolate-flavoured nausea setting in!

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Once sliced, either pop the fudge back into the fridge (this will keep for about a week), the freezer (this will keep for months and is fabulous when eaten frozen) or into gift bags to give to your lucky family and friends.

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See, how easy was that?

Amaretto Fudge

Amaretto Fudge

Rich, chocolatey Amaretto fudge perfect for Christmas gifts or as a treat at any time of year!

Ingredients

  • 300g dark chocolate
  • 100g milk chocolate
  • 1 tin condensed milk (roughly 400g)
  • 30g butter
  • 150 whole blanched almonds
  • 2-3 tbsp Amaretto or other almond liqueur

Instructions

  1. Look out a medium sized square or rectangular baking tray to pour your fudge into, grease it and line it with some greaseproof paper to help lift the fudge out later.
  2. Preheat your oven to 180 degrees if using a conventional oven or 160 degrees if using a fan oven.
  3. Pour your almonds onto a baking tray and pop them into the preheated oven for about 10 minutes, careful not to burn them.
  4. When the almonds have begun to gently release their oils and have turned a pale golden colour, tip them onto a chopping board and allow to cool slightly before chopping into smaller chunks.
  5. Set aside a quarter of the chopped almonds to use as decoration.
  6. Chop the chocolate into small pieces and tip it into a large saucepan along with the condensed milk and butter.
  7. Place the saucepan over a low heat and allow everything to melt gently together, stirring occasionally until smooth and combined.
  8. When the chocolate has melted and has formed a thick fudgy mixture, throw in the chopped almonds and the Amaretto and give it all a good stir.
  9. Now simply tip the fudge into the prepared tray, sprinkle over the remaining almonds and pop it in the fridge to set for at least two hours.
  10. When solid, gently lift the fudge from its tray onto a large chopping board, peel of the greaseproof and slice it into chunks as big or small as you like.
  11. You can store this fudge in the fridge or in the freezer.
  12. Enjoy!
http://maverickbaking.com/amaretto-fudge/

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