Ingredients for Amaretto Fudge Ii
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How to Make Amaretto Fudge Ii
- Grease and flour a 9x5x3 inch loaf pan.
- In a 3-quart saucepan, combine 2 cups granulated sugar, 1/2 cup milk, 1/2 cup heavy cream, 1/4 cup light corn syrup, and 1/4 cup amaretto liqueur.
- Cook over medium heat, stirring constantly, until the sugar is completely dissolved.
- Continue cooking, stirring occasionally, until a small amount of the mixture dropped into a glass of ice water forms a soft ball that flattens slightly when removed. (This is the soft-ball stage – approximately 235-240°F on a candy thermometer).
- Remove the saucepan from the heat.
- Add 6 tablespoons (3 ounces) of unsalted butter and stir until melted and incorporated.
- Let the mixture cool to 120°F (without stirring) using a candy thermometer.
- Beat the fudge mixture vigorously and continuously for 5-10 minutes, or until it thickens and loses its glossy shine. An electric mixer is helpful here!
- Quickly stir in 1/2 cup of toasted slivered almonds.
- Pour the fudge into the prepared loaf pan and spread evenly.
- Let the fudge cool completely at room temperature.
- Once firm, cut into 1-inch squares.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
51g
Fat
5g
Carbs
4g
