A marvelous blending of chocolate, vanilla, and almond combine to make this lush and decadent Chocolate Amaretto Swirl Fudge Recipe.
Chocolate Amaretto Swirl Fudge Recipe
It would not be the holidays without this delicious Chocolate Amaretto Swirl Fudge Recipe. Brightly colored for a fun presentation and bursting with the flavors of chocolate, vanilla, and almond. A quick and easy treat that is sure to please both family and friends alike.
This is a great recipe at any time of year. Leave out the food coloring for a brown and white fudge. The red food coloring is great for Christmas, New Year’s, and Valentine’s Day. A green food coloring makes this a perfect St. Patrick’s Day or Easter treat. Even orange food coloring for a different Halloween party dessert. This is a very versatile recipe for any occasion!
I sent most of this batch into the local UPS store where we have our mail pick-up. The text message I received said, “This fudge is unbelievably amazing.” And it is. It is also pretty easy to make.
How to Make Chocolate Amaretto Swirl Fudge
1. Prep – Spray a springform pan with non-stick spray and get two double boilers going.
2. Melt the chocolate – At the same time, add the chocolate chips and one cup of the milk to one boiler and the white chips and the rest of the milk to the other boiler. Stir until both are smooth. Add a teaspoon of vanilla to the chocolate and a teaspoon of almond extract to the white chocolate.
3. Color the chocolate – To the white chocolate, add the food coloring and stir well.
4. Combine – Add the chocolate to the bottom of the prepared pan, reserving 4 tablespoons. Add the white chocolate to the top.
5. Swirl – Drizzle the reserved chocolate over the top of the combined fudge then swirl it using a butter knife.
6. Chill – Let the fudge chill for 2 hours or until completely firm.
7. Cut – Once firm, release the pan and slice the fudge recipe on a cutting board. Enjoy!
Tips for making this Chocolate Amaretto Swirl Fudge recipe:
● Double boiler – The only thing you have to watch for is that your chocolates are melting at pretty much the same rate in the double boiler. And please use a double boiler and do not try melting the chocolate in a microwave. The double boiler will prevent burning and hardening, and the microwave… does not.
● Do not overcook – As soon as the chocolate chips melt, add the extract, give it a stir, and get it off that heat. If you don’t, your fudge won’t turn out the best. There’s nothing worse than going through all that hard work in the kitchen only for it to turn out icky.
● Change up the flavor – If you want to give the fudge a different flavor, you can always change the flavor of extract used. For example, flavors like orange, peppermint, hazelnut, birthday cake, etc. would all be delicious choices!
● Use other colors – This fudge is great holidays other than Christmas or St. Valentine’s Day. You can either leave the food coloring out and leave the fudge white, or add other colors to match the occasion. For example, change the top green for St. Patrick’s Day or pastel for Easter.
● Storage – Store in an airtight container in the pantry for up to 5 days. Best if stored in the fridge, in an airtight container, separated by wax paper for up to 2 weeks. It can be stored in the freezer for up to 2 months in the same manner as the fridge storage.
● Reheating – I do not recommend forced reheating on this chocolate fudge recipe. I actually cannot imagine why anyone would want to reheat it.
● Freezing – If you freeze this fudge it is best to let it thaw to an edible temperature naturally.
● If you do not have a double boiler, boil some water in a pot and place the same size pot on top of the pot with the boiling water (it will be a snug fit).
● The other option is a metal bowl on top of a pot of boiling water. Be careful not to burn yourself, and make sure that the metal bowl does not tip over.
Common Questions About Chocolate Amaretto Swirl Fudge
Should Fudge Be Refrigerated?
You do not have to refrigerate fudge as long as it is not kept in an area where it gets overly hot. However, it will last longer if kept in the fridge or freezer. I tend to store it more in the fridge than anywhere because then I do not have to worry about it. It is important to note that the fudge can get sticky when placed in the fridge or freezer, so it is best to separate each layer of fudge with wax paper for easier consumption and handling.
What Happens if You Cook Fudge Too Long?
If you overcook your fudge, it will become pretty hard and tough to eat. It can be crumbly as well and not hold together to make the classic fudge we all know and love. If you undercook it, the fudge will be very soft and you’ll have trouble with it setting up. In general, it’s a good idea to have a candy thermometer handy to help you make the perfect fudge.
Can Old Fudge Make You Sick?
Old fudge can definitely give your tummy a bit of the rumblies, but I’ve never heard of it causing major symptoms. Of course, with any old food, it’s a good idea to toss it and not chance it. You never know when something could cause you to have food poisoning. Nobody wants to deal with that!
Chocolate Amaretto Swirl Fudge Ingredients:
● 2 cups Semi-sweet Chocolate Chips
● 1 (14 ounces) can Sweetened Condensed Milk, divided
● 1 tsp Vanilla Extract
● 1½ cups White Chocolate Chips
● 1 tsp Almond Extract
● 10 drops Red Food Coloring
Chocolate Amaretto Swirl Fudge Mise en Place:
● Springform Pan (7″ or 8″)
● Measuring Cup
● Measuring Spoons
● 2 Double boilers
● Silicone Spatula
● Non-stick Cooking Spray
● Cutting Board
● Knife
Chocolate Amaretto Swirl Fudge Directions:
● Spray the sides of a 7″ to 8″ springform pan with a non-stick cooking spray.
● Start two double boilers.
● In one double boiler, melt the 2 cups of semi-sweet chocolate chips and 1 cup of sweetened condensed milk. When the chips are melted, add 1 teaspoon of vanilla extract. Stir until smooth.
● In the second double boiler (at the same time the first double boiler is melting the chocolate mixture), melt 1½ cups white chocolate chips with the remaining sweetened condensed milk. When the chips are melted, add 1 teaspoon of almond extract and stir into the white chocolate mixture.
● Add the red food coloring to the white chocolate. Stir until all the white turns red/pink.
● Spread the chocolate mixture into the bottom of your springform pan, reserving 4 tablespoons.
● Spread the red almond fudge mixture on top of your chocolate fudge mixture, covering completely.
● Now take that 4 tablespoons of reserved chocolate fudge, and spread it in lines across the red fudge. Using a butter knife, score those 4 tablespoons of chocolate fudge through the surface of the red fudge to create a marbling effect.
● Chill for 2 hours, or until firm.
● When firm, release the springform pan, remove the fudge to a cutting board, and cut into squares or triangles.
● Store in an airtight container in the refrigerator.
Chocolate Amaretto Swirl Fudge Recipe
Chocolate Amaretto Swirl Fudge Recipe. A marvelous blending of chocolate, vanilla and almond combine to make this lush and decadent Chocolate Amaretto Swirl Fudge Recipe.
Ingredients
- 2 cups Semi-sweet Chocolate Chips
- 14 ounces Sweetened Condensed Milk, divided (1 can)
- 1 tsp Vanilla Extract
- 1½ cups White Chocolate Chips
- 1 tsp Almond Extract
- 10 drops Red Food Coloring
Instructions
- Spray the sides of a 7″ to 8″ springform pan with a non-stick cooking spray.
- Start two double boilers.
- In one double boiler, melt the 2 cups of semi-sweet chocolate chips and 1 cup of sweetened condensed milk. When the chips are melted, add 1 teaspoon of vanilla extract. Stir until smooth.
- In the second double boiler (at the same time the first double boiler is melting the chocolate mixture), melt 1½ cups white chocolate chips with the remaining sweetened condensed milk. When the chips are melted, add 1 teaspoon of almond extract and stir into the white chocolate mixture.
- Add the red food coloring to the white chocolate. Stir until all the white turns red/pink.
- Spread the chocolate mixture into the bottom of your springform pan, reserving 4 tablespoons.
- Spread the red almond fudge mixture on top of your chocolate fudge mixture, covering completely.
- Now take that 4 tablespoons of reserved chocolate fudge, and spread it in lines across the red fudge. Using a butter knife, score those 4 tablespoons of chocolate fudge through the surface of the red fudge to create a marbling effect.
- Chill for 2 hours, or until firm.
- When firm, release the springform pan, remove the fudge to a cutting board, and cut into squares or triangles.
- Store in an airtight container in the refrigerator.
Recommended Products
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KitchenMade Measuring Cups Stainless Steel 6 Piece Stackable Set -
Double Boiler & Steam Pots for Melting Chocolate, Candle Making and more - Stainless Steel Steamer with Tempered Glass Lid for Clear View while Cooking, Dishwasher & Oven Safe - 3 Qts & 4 Pieces -
Bellemain 7-Inch Nonstick Springform Pan for Instant Pot Leakproof Perfect for Cheescake Fits 6qt and 8qt Instant Pots Pressure Cooker
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 26mgCarbohydrates: 18gFiber: 1gSugar: 18gProtein: 2g
Mmmmm fudge! If you love making homemade fudge recipes to share with family and friends, you are definitely going to want to try these too:
● Irish Cream Fudge Recipe – This yummy Irish cream fudge recipe is a decadent treat well worth the calorie splurge!
● Boozy Chocolate Fudge Recipe – This lovely fudge recipe is an adult sweet treat perfect for holiday parties, gifts, or to round-out a sweets platter. Add this Boozy Chocolate Fudge Recipe to your holiday baking list!
● Decadent Chocolate Peanut Butter Fudge Recipe – Mmmm fudge! Nothing beats homemade fudge, and this decadent chocolate peanut butter fudge recipe is simply divine. This is one easy to make fudge recipe (honestly, it is so simple to prepare!) that is truly a rich and delicious treat.
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Patricia Makowski says
Where is the Amaretto?
Rebekkah says
I would add more almond extract as it not strong it is a faint taste.