Recipe: Amaretto Fudge (3)

Amaretto Fudge

1 (12 oz.) pkg. semi-sweet chocolate pieces
1 (14 oz.) can sweetened condensed milk
1/4 c. Amaretto
1 tsp. almond extract
1 3/4 oz. pkg. slivered or sliced almonds

Combine chocolate pieces and milk in mixing bowl and cover loosely. Cook for 3 minutes in microwave on High. Remove from microwave and stir until mixture is smooth. Stir in Amaretto and almond extract. Grease 8 x 8-inch square pan and sprinkle with almonds to cover bottom of pan. Pour mixture in pan and let set up (will speed up process to chill in refrigerator). Cut in 1-inch squares. Yields 64 pieces.

Amaretto Fudge

4 c. sugar
2 c. cream
2/3 c. Amaretto
1/4 tsp. salt

In large saucepan, combine all ingredients and brush sides of pan with butter. Stir over moderate heat until sugar is dissolved. Bring to a boil and cook without stirring until 238 degrees is reached on the candy thermometer. Remove from heat and let stand until temperature drops to 140 degrees. Beat until mixture begins to thicken slightly (will be shiny). Pour quickly into a foil lined 8-inch pan. Let stand until cool and firm.

Amaretto Fudge

2 cups sugar
1/3 cup milk
1/3 cup half-and-half
2 Tbsp. light corn syrup
2 Tbsp. almond-flavored liqueur
2 Tbsp. margarine or butter
1/2 cup chopped almonds -- toasted

Butter loaf pan, 9 X 5 X 3 inches. Cook sugar, milk, half-and-half, corn syrup and almond-flavored liqueur in 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234* F. 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 margarine.Cool mixture to 120* F. 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.