Amaretto Fudge Recipe
This Amaretto Fudge Recipe gives you rich, creamy, chocolate amaretto fudge with a silky texture, a gentle boozy kick, and absolutely no oven time—just simple stovetop melting and chilling.
I started making this amaretto fudge years ago for my Christmas cookie trays, and it quickly became “the one” everyone asked for. It’s a homemade fudge that tastes like a cross between a classic chocolate candy shop square and a grown‑up amaretto dessert. The amaretto adds almond and cherry notes that feel extra festive, especially for holidays, anniversaries, or New Year’s Eve.
It’s not exactly health food, of course, but there are a few things I like about it from a “real life” perspective. The recipe is small-batch friendly, so you can cut it into tiny bites for built-in portion control. It’s no-bake, uses pantry ingredients, and because the texture is naturally creamy, you don’t need a candy thermometer or any advanced skills. If you can stir and pour, you can make this fudge recipe.
Before we get into the details, one quick note: this Amaretto Fudge Recipe does contain alcohol. The amaretto doesn’t fully cook off, so it’s a true boozy dessert—best saved for adults. For a kid-friendly batch, I’ve got some easy tweaks for you down in the Variations section.
Why You’ll Love This Amaretto Fudge Recipe
- No candy thermometer needed – No fussing with soft-ball stages; just melt, stir, and chill.
- Perfect for holiday fudge trays – Adds a classy, chocolate amaretto square to balance cookies and bars.
- Great make-ahead dessert – The flavor actually improves after a day in the fridge.
- Lovely boozy dessert without being harsh – Mild, smooth amaretto flavor, not a harsh alcohol burn.
- Beautiful for gifting – Cuts into neat squares that look gorgeous in tins or treat boxes.
- Fast, low-stress recipe – About 10 minutes of hands-on time, then the fridge does the rest.
- Flexible with mix-ins – Add toasted almonds, sea salt, or even espresso powder for your own twist.
- Dependable texture – Creamy fudge that sets firmly enough to stack, without getting crumbly or grainy.
Ingredients
Here’s what you’ll need for this creamy, festive fudge recipe. I’ve added a few notes so you can get the best flavor and texture.
For the Amaretto Fudge:
- 3 cups (510 g) semi-sweet chocolate chips
(Use a good brand like Ghirardelli or Guittard; better chocolate = better fudge.) - 1 can (14 oz / 397 g) sweetened condensed milk
(Not evaporated milk—they’re different. Sweetened condensed is thick and sweet.) - 1/4 cup (60 ml) amaretto liqueur
(Disaronno or your favorite brand; this is what gives that lovely almond-cherry aroma.) - 3 Tbsp (42 g) unsalted butter, cut into pieces
(Adds richness and helps keep the texture silky.) - 1 tsp pure vanilla extract
(Round out the chocolate flavor; real vanilla makes a difference.) - 1/4 tsp fine sea salt
(Just a little salt balances the sweetness and deepens the chocolate taste.)
Optional Add-Ins and Toppings:
- 1/2 cup (60 g) toasted sliced or slivered almonds
(Gives you a “chocolate amaretto almond” vibe—toast for 5–7 minutes at 350°F until lightly golden.) - 2–3 Tbsp mini chocolate chips
(Sprinkled on top before chilling, for a fun texture contrast.) - Flaky sea salt, for sprinkling
(A fancy touch that makes this holiday fudge taste like upscale chocolate candy.)
Pan Prep:
- 8×8-inch (20×20 cm) square baking pan
(You can use a 9×9; the fudge will just be a bit thinner.) - Parchment paper
(Helps you lift the fudge out cleanly for easy slicing.)
Directions
Let me walk you through this step by step. This is one of those recipes where the prep and timing matter more than any special skill.
-
Prepare your pan.
Line an 8×8-inch pan with parchment paper, leaving some overhang on two sides to create “handles.” Lightly grease the parchment with a tiny bit of butter or nonstick spray so the homemade fudge releases cleanly. -
Set up a gentle heat source.
In a medium, heavy-bottomed saucepan, add the chocolate chips, sweetened condensed milk, and butter pieces. Place over low heat. Low and slow is your friend here—high heat can scorch the chocolate and make the fudge grainy. -
Melt and stir until smooth.
Stir constantly with a silicone spatula or wooden spoon as the chocolate melts. Scrape the bottom and sides of the pan so nothing sticks. The mixture should become thick, glossy, and completely smooth—this usually takes 4–6 minutes. -
Remove from heat and flavor.
Once everything is melted and smooth, remove the pan from the heat. Stir in the vanilla, sea salt, and amaretto liqueur. At first it might look like it’s separating slightly; just keep stirring. In 20–30 seconds it will pull back together into a shiny, thick fudge mixture. -
Fold in any mix-ins.
If you’re adding toasted almonds or other mix-ins, gently fold them into the warm chocolate amaretto fudge now, using your spatula. Don’t over-mix; you just want them evenly scattered. -
Transfer to the pan.
Scrape the fudge into your prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners. Work fairly quickly—it will start to firm up as it cools. -
Add toppings (if using).
While the fudge is still warm and soft on top, sprinkle with mini chocolate chips, flaky sea salt, or a few extra almonds. Press very gently with your fingers or the spatula so they adhere. -
Chill until firm.
Cover the pan lightly with plastic wrap or foil and place it in the refrigerator. Chill for at least 2 hours, or until the fudge is quite firm to the touch. For cleanest cuts, I like to chill 3–4 hours or even overnight. -
Slice and serve.
Use the parchment “handles” to lift the fudge out of the pan. Place it on a cutting board and use a long, sharp knife to cut into small squares—about 1-inch pieces work well, since this is a rich boozy dessert. Wipe the knife between cuts for neat edges.
Servings & Timing
- Yield: About 36 small squares of fudge
- Prep Time: 10 minutes
- Cook Time: 5–7 minutes (stovetop melting)
- Chill Time: 2–4 hours
- Total Time: About 2.5–4.5 hours (mostly hands-off refrigerator time)
If you’re planning this for a party or holiday platter, I recommend making it the day before. The flavor of the amaretto fudge deepens a bit as it sits, which is a nice bonus when you’re juggling a longer dessert list.
Variations
You know what? Once you’ve made this once, you’ll probably start thinking of your own spins. Here are some ideas to get you started:
- Non-alcoholic “Amaretto” Fudge: Replace the amaretto with 2–3 tsp almond extract and 2 Tbsp heavy cream or milk for a kid-friendly fudge with similar almond notes.
- Mocha Amaretto Fudge: Stir in 1–2 tsp instant espresso powder with the vanilla and amaretto for a coffeehouse-style boozy dessert.
- White Chocolate Amaretto Swirl: Melt 1/2 cup white chocolate chips separately and swirl through the top of the warm fudge before chilling.
- Nutty Holiday Fudge: Add 1/4 cup chopped dried cherries and 1/2 cup toasted almonds for a festive fudge packed with texture and flavor.
- Extra Dark Chocolate Amaretto: Use 2 cups dark chocolate chips and 1 cup semi-sweet for a more intense, less sweet chocolate amaretto candy.
- Salted Amaretto Fudge: Increase the flaky sea salt topping for a bold sweet-salty contrast that tastes like something from an artisan chocolate shop.
Storage & Reheating
Fudge doesn’t really get “reheated,” but how you store it matters a lot for texture and flavor.
Short-Term Storage (Best for Parties):
- Store sliced fudge in an airtight container in the refrigerator.
- Layer pieces with parchment or wax paper so they don’t stick.
- It stays fresh and creamy for about 2 weeks in the fridge.
Freezer Storage (Make-Ahead for Holidays):
- Place the cut squares on a parchment-lined baking sheet and freeze until firm, about 1 hour.
- Transfer frozen pieces to a freezer-safe bag or container, with parchment between layers.
- Freeze for up to 2–3 months.
Thawing Tips:
- For the best texture, thaw the fudge in the refrigerator overnight.
- Then let it sit at room temperature for 10–15 minutes before serving so the chocolate amaretto flavor comes through more fully.
If you’re putting together holiday treat boxes, you can pack the fudge straight from the fridge. It holds up very well at cool room temperature for several hours.
Notes
A few things I’ve learned over many batches of this amaretto fudge:
- Use low heat—seriously. High heat can cause the chocolate to seize or become grainy. If that happens, it’s hard to fix. Low heat and patience keep it smooth.
- Good chocolate really shows. Because this is a simple dessert recipe with only a few ingredients, you really taste the chocolate. If you usually grab store-brand chips, try a name brand here just once and see if you notice the difference.
- Don’t add the amaretto over direct high heat. Stir it in off the heat. This helps keep the mixture smooth and preserves that lovely amaretto aroma.
- Smaller squares are your friend. This is a rich, boozy dessert. Tiny 1-inch pieces feel just right on a party platter and stretch the batch for more guests.
- Room temperature vs. chilled. Straight from the fridge, the texture is firm and candy-like. After 15–20 minutes at room temp, it turns a bit softer and creamier. Try both and see which you like.
- Adjust the booze level. If you want a stronger amaretto flavor, you can go up to 1/3 cup amaretto and reduce the sweetened condensed milk by 2 Tbsp. Just keep the texture thick, not runny.
FAQs
Does this Amaretto Fudge Recipe still contain alcohol after chilling?
Yes. The amaretto isn’t cooked for long, so the alcohol does not fully cook off. It remains an alcoholic fudge and is meant for adults.
Can I make this fudge without alcohol?
Absolutely. Replace the amaretto with 2–3 teaspoons of almond extract and 2 tablespoons of heavy cream or milk, and you’ll still get that almond-chocolate candy flavor.
What’s the best chocolate to use for this recipe?
Semi-sweet chocolate chips in the 50–60% cocoa range work beautifully, but you can also chop up a semi-sweet or dark chocolate bar. Just avoid “baking chocolate” that’s unsweetened for this version.
My fudge didn’t set—what went wrong?
Most often, the fudge was either not chilled long enough or had too much liquid added. Make sure you measure the amaretto carefully, and give it a full 2–4 hours in the fridge before judging.
Can I double this fudge recipe for a crowd?
Yes, you can double it and use a 9×13-inch pan. Just keep the heat low, stir well, and expect a slightly longer melting time on the stovetop.
Can I use evaporated milk instead of sweetened condensed milk?
No. They’re very different products. Sweetened condensed milk is thick and sweet; evaporated milk is thinner and unsweetened, and your fudge will not set correctly with it.
Do I have to refrigerate the fudge, or can it sit out?
It’s safer and fresher in the fridge, but it can sit at cool room temperature for several hours for serving. For longer storage, keep it refrigerated.
How can I make the fudge neater for gift boxes?
Chill overnight, then use a long, sharp knife warmed in hot water and dried to cut straight down in one motion. Wipe the blade between cuts for those picture-perfect edges you see in chocolate shops.
Conclusion
This Amaretto Fudge Recipe is everything I want in a holiday fudge: rich, creamy, chocolatey, with a grown‑up amaretto twist that makes it feel special without being fussy. It’s the kind of festive fudge that slips easily into gift boxes, dessert trays, or a quiet little plate next to your evening coffee.
If you give this boozy dessert a try, let me know how it goes—leave a comment, share your own variations, or tell me if you made it for a special occasion. And if you’re in a fudge mood, you might also enjoy checking out my other homemade fudge recipes by searching “peppermint fudge” or “peanut butter fudge” on the site.
Amaretto Fudge
Ingredients
- 3 cups semi-sweet chocolate chips about 510 g; use good-quality chocolate such as Ghirardelli or Guittard
- 1 can sweetened condensed milk 14 oz / 397 g; not evaporated milk
- 1/4 cup amaretto liqueur such as Disaronno or your favorite brand
- 3 tablespoons unsalted butter about 42 g, cut into pieces
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup toasted sliced or slivered almonds about 60 g; optional mix-in
- 2 tablespoons mini chocolate chips 2–3 Tbsp, optional topping
- flaky sea salt for sprinkling on top; optional
- 1 8x8-inch (20x20 cm) square baking pan or 9x9-inch; fudge will be slightly thinner
- parchment paper to line the pan
Instructions
- Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving overhang on two opposite sides to create handles. Lightly grease the parchment with a small amount of butter or nonstick spray so the fudge releases cleanly.1 8x8-inch (20x20 cm) square baking pan, parchment paper
- In a medium, heavy-bottomed saucepan, add the semi-sweet chocolate chips, sweetened condensed milk, and butter pieces. Place the pan over low heat. Keep the heat low to avoid scorching the chocolate and making the fudge grainy.3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 3 tablespoons unsalted butter
- Stir constantly with a silicone spatula or wooden spoon as the chocolate melts, scraping the bottom and sides of the pan so nothing sticks. Continue cooking over low heat until the mixture is thick, glossy, and completely smooth, about 4–6 minutes.3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 3 tablespoons unsalted butter
- Remove the pan from the heat. Stir in the vanilla extract, fine sea salt, and amaretto liqueur. The mixture may briefly look like it is separating; keep stirring until it comes back together into a shiny, thick fudge mixture, 20–30 seconds.1/4 cup amaretto liqueur, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- If using toasted sliced or slivered almonds or other mix-ins, gently fold them into the warm fudge mixture until evenly distributed. Avoid over-mixing.1/2 cup toasted sliced or slivered almonds
- Scrape the fudge mixture into the prepared parchment-lined pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners and smooth the top. Work fairly quickly, as the fudge will begin to firm as it cools.3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 1/4 cup amaretto liqueur, 3 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- While the fudge is still warm and soft on top, sprinkle with mini chocolate chips, flaky sea salt, and/or a few extra almonds if desired. Press very gently so the toppings adhere.1/2 cup toasted sliced or slivered almonds, 2 tablespoons mini chocolate chips, flaky sea salt
- Cover the pan lightly with plastic wrap or foil and refrigerate for at least 2 hours, or until the fudge is quite firm to the touch. For the cleanest cuts and best flavor, chill 3–4 hours or overnight.
- Use the parchment handles to lift the fudge out of the pan and onto a cutting board. With a long, sharp knife, cut into small 1-inch squares, wiping the blade between cuts for neat edges. Serve slightly chilled or let stand at room temperature 10–20 minutes for a softer, creamier texture.
