Fudge is a wonderful gift to make and giveaway at Christmas. Stored in a tin, it will last two weeks. We like to make a selection of flavours and package them as presents. This recipe is for a boozy Amaretto chocolate fudge that always goes down well.

Equipment needed
Heavy based pan
8″ tin.

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400g milk chocolate
397g sweetened condensed milk
25g butter
100g icing sugar
4 tbs of Amaretto
50g blanched almonds
1/2 cup of water
1 1/2 cup of sugar
1 tsp of cinnamon
1lb of almonds with skins on


Firstly lets make the yummy candied almonds. Bring the water, sugar and cinnamon to the boil. put the almonds in and remove with a slotted spoon. Spread them out on a baking tray and bake at 350f for 20 minutes, basting the almonds twice with remaining syrup. Allow them to cool fully.

Toast the blanched almonds in a dry frying pan until golden but do not burn. Allow to cool fully.

Now make the fudge. Bring the chocolate, condensed milk and butter to the boil and stir so it combines. Sieve in the icing sugar and stir in the blanched almonds and amaretto. Pour into a lined 8″ tin. scatter the candied almonds on top and allow to set overnight in the fridge.

Cut up into cubes and serve.


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