Smooth, creamy, decadent Chocolate Amaretto Fudge is a grown-up treat: rich chocolate blended with a hint of almond for a velvety, indulgent bite. 
There’s nothing quite like bite-sized chocolate fudge to finish a meal or round out a party. This version combines creamy chocolate with amaretto for a sophisticated, balanced sweetness that’s not cloying.
Fudge is one of my favorite simple desserts: easy to make, easy to serve, and easy to love. It’s especially convenient for dinner parties and gatherings because it requires no extra plates or utensils and guests always find room for a small sweet.
This Chocolate Amaretto Fudge is exceptionally smooth and velvety. The chocolate flavor is rich but not overpowering, while the amaretto adds a pleasant almond note that tames the sweetness. It’s a grown-up confection that doesn’t demand advanced techniques or special equipment. 
To prepare the fudge you’ll melt together whipping cream, butter, sugar, and marshmallow cream. Once melted, bring the mixture to a boil and allow it to simmer for about 5–10 minutes while stirring, until it reaches 235–240°F (the soft-ball stage).
If you don’t have a candy thermometer, use the cold-water test: keep a bowl of cold water nearby and drop a small spoonful of the boiling syrup into it. If you can gather the cooled drop into a soft, slightly flattenable ball between your fingers, it’s ready. If the syrup forms thin strands, keep boiling and test again every minute or two until it reaches the soft-ball stage.
When the sugary mixture reaches 235–240°F or passes the soft-ball test, remove it from the heat and pour it over the chopped chocolate. Stir until the chocolate melts and becomes smooth, then blend in the amaretto. This recipe comes together quickly—about 10–15 minutes depending on how fast the mixture heats—and requires no baking, which makes it ideal for preparing ahead of time. 
I often make fudge around the holidays, but it’s perfectly suited for any occasion. This Chocolate Amaretto Fudge is dressed up and ready to celebrate a special moment—anytime.
Chocolate Amaretto Fudge
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Ingredients
- 4 tablespoons unsalted butter
- 2 cups granulated sugar
- 2/3 cups whipping cream, about 35%
- 7 oz jar of marshmallow cream
- 1/2 teaspoon salt
- 12 oz semi-sweet chocolate, roughly chopped
- 2 oz dark chocolate, roughly chopped, 60–80% cocoa
- 2–4 tablespoons amaretto (I used 3 tablespoons)
- Sliced almonds, for sprinkling
Instructions
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Line an 8×8 or 9×9 inch square pan with aluminum foil, leaving an overhang on each side.
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Place the chopped semi-sweet and dark chocolate in a large bowl and set aside.
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In a large, heavy-bottomed saucepan over medium heat, combine the butter, sugar, whipping cream, marshmallow cream, and salt. Stir with a heatproof spatula or wooden spoon until melted. Allow the mixture to boil for 5–10 minutes while stirring, until it reaches 235–240°F or passes the soft-ball test using cold water.
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Remove the pan from heat and immediately pour the sugar mixture over the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth, then stir in the amaretto (up to 4 tablespoons) and adjust to taste.
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Pour the fudge into the prepared pan and sprinkle the top with sliced almonds. Let it set at room temperature until firm. Once it has cooled and is no longer hot, you can cover and finish setting it in the refrigerator. When fully set, lift the foil from the pan and cut the fudge into small squares.
Nutrition
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