Cherry Amaretto Fudge
An easy to make white chocolate and amaretto fudge, studded with tart dried cherries and flaked almonds.
Ingredients
- 240 ml (1 cup) amaretto
- 397 g (14oz) sweetened condensed milk (one normal-sized can)
- 600 g (21.1oz) good quality white chocolate, broken into small pieces
- 50 g (ΒΌ cup) unsalted butter
- 150 g (3/4 cup) dried cherries, chopped into halves
- 50 g (2/3 cup) flaked almonds
- Pink or red food colouring (I used gel)
- Dark or milk chocolate to dip (optional)
Instructions
- Pour the amaretto into a small saucepan and heat on medium, stirring occasionally, until reduced down to about 80ml (1/3 cup). Whilst the amaretto is reducing, line an 8 inch square pan with baking parchment or greaseproof paper. Place the reduced amaretto to one side while you prepare the fudge.
- Put the condensed milk, white chocolate, and butter into a medium sized saucepan, and heat on a low temperature, stirring occasionally to avoid the chocolate catching. Do not stir too vigorously or frequently, or you might split thee mixture (I'm speaking from experience here)
- Once the chocolate has completely melted, remove from the heat
- Add the reduced amaretto and stir until completely mixed into the fudge. Add a bit of food colouring and stir into the mixture, until you've reached a nice pink colour. Stir in the chopped dried cherries and most of the flaked almonds, leaving a sprinkling of almonds for later.
- Pour the fudge into the pre-prepared tin, and smooth out so that the top is as flat as possible. Sprinkle the remaining flaked almonds on top. Put the fudge in the fridge to set for at least four hours: I usually leave overnight. Once set, remove from the fridge and cut into squares using a sharp knife. If wanted, melt some dark or milk chocolate, and then dip the fudge squares into it, and leave to set on a piece of baking parchment.
Video
Notes
Keep the fudge in an air-tight container in a cool dry place for 1-2 weeks. If stored in the fridge, it may last for 3-4 weeks. The squares of fudge can be frozen for 2-3 months.