Mom's Famous Amaretto Fudge

Black Friday is synonymous for baking Friday at our house -- and that's just what we did!  We fired up the kitchen and baked for about 8 hours.

Bliss.

We kicked off the morning making my mom's famous amaretto fudge. My mom has been making this fudge for almost 20 years!! And, she's pretty well known for it too.

So, I figured this fudge recipe would be a way to kick off the holiday baking season here on Finding Joy in My Kitchen. Thanks, Mom, for letting me share your recipe!!

This recipe makes a HUGE batch.  We've tried cutting it in half... and it's okay -- but the best results come from the whole recipe.

Good news:

• It makes a great gift
• It makes a great gift
• It makes a great gift, and
• It freezes well

Mom's Famous Amaretto Fudge - Mom

{Print Recipe}

6 C sugar
3/4 C butter (that's 1 1/2 sticks)
3/4 C margarine (or more butter)
1 (12oz) can evaporated milk
12 oz. milk chocolate chips
12 oz. semi sweet chocolate chips
3 oz. bittersweet chocolate
1 bag (12 oz) marshmallows
1 T vanilla
2 tsp. imitation almond extract
2 C sliced almonds (optional)

Stir together the sugar, butter/margarine, and evaporated milk.  Heat to a boil, stirring constantly.

Boil the mixture for 5 minutes over medium heat. Stir constantly.  

If you have a candy thermometer, the temperature should reach 234 degrees F during this boiling time.  

Remove from heat.  

Stir in chocolates, one variety at a time, until melted.  We start with the bittersweet and then progress to the chips.  

You'll start getting an arm workout at this point!

Work quickly and then stir in the marshmallows.

Beat with an electric mixer until smooth and well blended.

Add in the extracts.

Then mix again until well combined.

Pour part of the fudge into a greased and foil-lined 9x9 baking dish.  

Then, if desired, stir in the almonds.  

{this is where SnoWhite opts out of the fudge making process. She takes her 9x9 inch pan and exits!}

Pour the remaining fudge into a greased and foil-lined 9x13 baking dish.  

Smooth out the fudge...

Allow the fudge to cool to room temperature and set up a bit before cutting.  

Cut and serve.

mmmm.....!

To make this recipe successfully, the key is having everything prepped and ready to go.  Measure out the chocolate chips and bittersweet chocolate squares.  

Have the marshmallows ready -- as well as the extracts.  

Get the electric mixer all set up and have the pans foil-lined and sprayed just waiting for the fudge.

Also, make sure you have some help -- this makes a big batch and you'll likely want many strong arms to pour the fudge!  

Enjoy!

This post is linked to:
Tasty Tuesday Blog Hop
Tasty Tuesdays
Delicious Dishes
Holiday Recipe Exchange
URS
The Week's Cravings
Tempt My Tummy Tuesday
Made By You Monday
Holly Bloggy Christmas Party
Sunday Scoop
12 Days of Christmas Goodies
Merry Mondays
Ingredient Spotlight