Tuesday, November 30, 2010

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.


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

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.


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!  



This post is linked to:
Tasty Tuesday Blog Hop
Tasty Tuesdays
Delicious Dishes
Holiday Recipe Exchange
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


  1. Oooh, that looks tasty. good thing it's hard to find chocolate down here or I'd make a batch and not give it away, lol.

  2. Oh the lucky lucky people on your gift giving list!! It looks amazing - I'm a sucker for almond and chocolate. SO GOOD!! Awesome recipe, thanks to your mom for sharing it with us!

  3. Where do I sign up to get some of this famous fudge! I want to take a bite this instant.

  4. Yea...and when Snow White says she exits with the 9x9 pan of almond-free fudge, she means it...leaving none for her almond-disliking sister!!! Love ya! :)

  5. Wow...thanks mom, for sharing this recipe! It looks and sounds amazing! I'm a sucker for fudge though..... :)

  6. Sounds wonderful! If I have strong arms and time, maybe I'll give it a whirl! I usually just make the fantasy fudge (on the back of the whipped marshmallow jar).

    For another tradition, stop by my place and taste Italian pancakes!


  7. Wow, thank your mum for sharing this recipe. I would love getting present like this one :)

  8. Oooo I hope to give this a whirl, very nice!! :)

  9. Oh my goodness! What a recipe!! Confession: I can't remember the last time I made fudge. I think it was high school. This year I decided I wanted to find a fudge recipe for the holidays - think this is the winner!!!

    Thank you for linking to This Week's Cravings!

  10. Oh. my. I have just one word for these - heavenly.

  11. oh man, this might have to be made tonight. yummy

  12. My mother-in-law is in town and we will be making her famous fudge (I can't wait)

    Thanks so much for linking up to This Week's Cravings. I am also hosting a 12 Days of Christmas Goodies, so make sure you come back every day in December and link up a Christmas Goodie!


  13. I am sooooo thankful you shared your mom's recipe here! I've never made fudge before and actually made this recipe this week. It was wonderful! Someone actually said that I was lying when I said I had never made fudge before...that's how yummy this recipe is! Thank you so much!

  14. this looks gorgeous! i wish I was getting this as a gift!

  15. YUM!! I absolutely love almond extract...I bet it tastes great in fudge!

  16. Thank you so much for the recipe! I live at high altitude and candy NEVER turns out for me, but I decided to give this a whirl. WOW! It looks and tastes like it came from a chocolatier's shop. I put it in cute little Christmas crocks I found at the craft store and can't wait to give it to everyone I love!

  17. Do you think it would be good without the almond extract? I'm not a huge fan of the almond extract. Would I add 2 more tsp of vanilla in place of the almond extract?

    1. I;m sure it would! I'd go with 1 more teaspoon.

    2. Thanks, Sno! I think I'll try this as gifts for people this year. Who doesn't love a huge block of fudge?? Yum!

  18. Can I put Amaretto in it? Will real extract not be as good as the imitation? Thanks!! My mom will love this!!

    1. You can use the real deal :) With our food allergies, we can't do so -- that's why the recipe is written as is.

  19. This looks really great! How many days in advance can you make this as a gift and it still stay moist? I'm guessing it's ok stored at room temp for a few days. And how would you recommend storing leftovers in the freezer? I haven't made fudge before. Thanks!

    1. You can make it weeks in advance. We usually make ours around Black Friday and it keeps through March. We store it in the refrigerator and have stored it in the freezer for longer-term storage. Pulling out a few pieces at Valentine's Day is also a real treat :)

  20. Please tell me the texture of the fudge. Is it a soft or hard fudge?

    1. It's a semi soft fudge; soft enough to enjoy as a soft fudge but not too soft to melt in your hand or lose shape.


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