Amaretto Fudge Ii Food

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

AMARETTO FUDGE

Steps:

• Mix chocolate chips and milk in a bowl, cover loosely and microwave on High for 3 minutes.
• Stir until smooth then add flavorings.
• Pour into a greased 8-inch square pan that has been sprinkled with the almonds.
• Let cool and cut into 1-inch squares.

AMARETTO FUDGE II

Steps:

• Butter loaf pan, 9 X 5 X 3 inches.
• Cook sugar, milk, cream, corn syrup and almond-flavored liqueur in 3-quart saucepan over med.
• heat, stirring constantly, until sugar is dissolved.
• Cook, stirring occasionally, (to 234 degrees 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 butter and stir.
• Cool mixture to 120 degrees 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.

CHOCOLATE AMARETTO FUDGE

Steps:

• Pour 3/4 cup amaretto liqueur and 1/2 cup condensed milk into a large saucepan over medium-low heat. Add 3 cups sugar and stir until dissolved. Add 1/4 cup butter, semisweet chocolate chips, dark chocolate chips, and 1/2 cup white chocolate chips; stir until mixture is smooth and all chocolate has melted, about 5 minutes. Reduce heat to low; stir occasionally to prevent the mixture from burning.
• Heat 3/4 cup sugar, 2 tablespoons condensed milk, and 2 tablespoons amaretto in a small saucepan over medium-low heat; cook and stir until sugar is dissolved, about 5 minutes. Add 1 1/2 cups white chocolate chips, 3 tablespoons butter, and red food coloring; stir until smooth and coloring is evenly distributed, about 3 minutes.
• Remove both saucepans from heat. Pour dark chocolate mixture into a square 10-inch aluminum foil pan. Let sit for 1 to 2 minutes. Drop spoonfuls of the white chocolate mixture on top and swirl into dark chocolate layer with a butter knife or toothpick. Shake pan lightly to settle fudge. Refrigerate until firm, about 1 hour and 30 minutes. Cut into 1-inch squares.

AMARETTO AMORE FUDGE

Steps:

• Over a double boiler, melt and combine chocolates and sweetened condensed milk.
• Stir in vanilla extract and amaretto and combine thoroughly.
• Pour into an 8x8-inch baking dish lined with waxed paper.
• Chill until ready to cut into serving size pieces.

ALMOND AMARETTO FUDGE

Steps:

• Melt and combine chocolates and condensed milk.
• Whisk in amaretto, vanilla and almond extracts.
• Add almonds and combine thoroughly.
• Pour into a waxed paper lined 8 X 8 baking dish.
• Chill for 4 - 6 hours and cut into bite size pieces.