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Amaretto Fudge Recipe
This rich, creamy Amaretto Fudge Recipe gives you a silky, chocolatey, slightly boozy dessert that feels fancy but comes together in minutes—no oven, no candy thermometer, just pure holiday magic in a pan.
Meet Your New Favorite Amaretto Fudge Recipe
If you love smooth homemade fudge and you’re a fan of chocolate amaretto cocktails, this is your sweet spot. This Amaretto Fudge Recipe is a simple, no-fuss, no-bake dessert that uses real amaretto liqueur for that warm almond flavor and a whisper of grown-up sweetness. It’s the kind of festive fudge that belongs on every holiday cookie tray, but honestly, I make it for girls’ nights, anniversary dinners, and “I just need chocolate” Tuesdays.
What makes this fudge special is the texture. It’s creamy and sliceable, not dry or crumbly, with a glossy top that looks like you spent hours fussing with a candy thermometer—spoiler: you didn’t. Sweetened condensed milk and a mix of chocolate chips are your quiet heroes here, and the amaretto adds that luxurious, almost dessert-drink vibe. It feels like an amaretto dessert you’d get in a restaurant, but you made it in a saucepan in yoga pants.
As a 50-year-old mom and lifelong home baker, I’ve made more fudge recipes than I can count. Some were too sweet, some too stiff, some so fussy they made me want to toss the whole pan. This chocolate amaretto fudge strikes the right balance: rich, adult, but still crowd-pleasing. I love putting a small square next to a cup of coffee after a cozy winter meal, or wrapping a few pieces in wax paper and tucking them in gift boxes.
And if you’re wondering—yes, this is an alcoholic fudge. The amaretto goes in at the end, so the flavor stays bright and the alcohol doesn’t cook off. It’s meant as a boozy dessert, so we’ll also talk through easy ways to make a “mocktail” version for kids or non-drinkers.
Why You’ll Love This Amaretto Fudge Recipe
Let me explain why this one earns a permanent spot in your recipe box:
- No oven, no thermometer – Just a saucepan, a spatula, and about 10 minutes at the stove.
- Perfectly creamy texture – Not grainy, not crumbly; it melts in your mouth like chocolate candy from a fancy shop.
- Boozy but balanced – Real amaretto liqueur adds flavor and a gentle kick without overpowering the chocolate.
- Great for gifting – This festive fudge sets firm enough to wrap, stack, and tuck into holiday tins or dessert boxes.
- Flexible flavor – Easy to adjust the amaretto level, swap chocolates, or add nuts and toppings.
- Make-ahead friendly – Keeps beautifully in the fridge or freezer, so you can prep holiday fudge days or weeks ahead.
- Crowd-pleasing dessert recipe – One small square goes a long way, especially after a big meal.
- Beginner-friendly – If you’ve ever been nervous about homemade fudge, this is a gentle, forgiving starting point.
Ingredients for the Creamiest Amaretto Fudge
This Amaretto Fudge Recipe uses simple pantry ingredients. A couple of small choices—like chocolate quality and how you line your pan—make a big difference in the final result.
For the fudge:
-
3 cups (about 18 oz / 510 g) semi-sweet chocolate chips
(Use a good-quality brand like Ghirardelli or Guittard for the best flavor. You can mix in some dark chocolate chips if you like a more intense chocolate amaretto taste.) -
1 can (14 oz / 396 g) sweetened condensed milk
(This is the key to that classic creamy fudge texture. Make sure you’re using sweetened condensed milk, not evaporated milk—they’re not the same.) -
4 tablespoons (1/2 stick / 56 g) unsalted butter, cut into pieces
(Butter adds richness and helps the fudge stay silky. If you only have salted butter, reduce the salt later.) -
1/4 teaspoon fine sea salt
(Salt keeps the fudge from tasting flat and helps balance the sweetness.) -
1/4 cup (60 ml) amaretto liqueur
(Disaronno is the classic, but any good-quality amaretto works. This gives you a noticeable amaretto flavor without making the fudge runny.) -
1 teaspoon pure vanilla extract
(Vanilla rounds out the chocolate and almond flavors.) -
Optional: 1/2–3/4 cup chopped toasted almonds or pecans
(For a nutty amaretto dessert twist; toast them in a dry skillet or 350°F oven until fragrant.)
For topping (optional but lovely):
-
2–3 tablespoons finely chopped almonds
(Sprinkled on top for texture and a hint of crunch.) -
Flaky sea salt
(A pinch on top makes this boozy dessert feel extra special and reins in the sweetness.)
Substitution tips:
- Non-alcoholic version – Use 1–1½ teaspoons almond extract plus 2–3 tablespoons heavy cream or milk instead of the amaretto. You’ll still get that almond-chocolate candy flavor without the alcohol.
- Chocolate choices – You can use all dark chocolate chips for a deeper, less sweet fudge, or go half semi-sweet, half milk chocolate for a sweeter, softer fudge.
- Dairy-free twist – Use dairy-free chocolate chips and a thick coconut condensed milk. Replace butter with vegan butter sticks. The flavor will lean a bit toward coconut, but it’s delicious.
Step-by-Step Directions for This Amaretto Fudge Recipe
You know what? Once you make fudge this way, you may never bother with a candy thermometer again. Here’s how to pull it together.
-
Line and prep your pan
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving “handles” hanging over the sides so you can lift the fudge out later. Lightly spritz the parchment with nonstick spray if you want super clean edges. This step makes slicing and serving so much easier. -
Melt the chocolate, milk, and butter
In a medium, heavy-bottomed saucepan, add the chocolate chips, sweetened condensed milk, and butter. Set the heat to low to medium-low. Stir slowly and constantly with a heat-safe spatula or wooden spoon while everything melts. You want gentle warmth here—if the chocolate gets too hot, it can seize or turn grainy. -
Watch for smooth and glossy
As the mixture melts, it will first look messy and streaky, then glossy and thick. Keep stirring until no chocolate chunks remain and the mixture is completely smooth. Scrape the sides and bottom of the pan often so nothing sticks or scorches. -
Remove from heat and season
Take the pan off the heat. Immediately stir in the fine sea salt and vanilla extract. This is also the moment to taste a tiny bit (careful, it’s warm) and make sure the sweetness and chocolate flavor are where you want them. -
Stir in the amaretto
Pour in the amaretto liqueur and stir steadily and briskly until the mixture is fully combined, thick, and shiny again. It might loosen slightly when the amaretto hits, then thicken back up as you stir. That’s normal. If you’re adding toasted nuts, gently fold them in now. -
Transfer to the pan
Scrape the fudge mixture into your prepared pan. Use your spatula to spread it evenly to the corners. It will be thick but spreadable—think soft peanut butter. Tap the pan lightly on the counter to help the fudge settle and release any air bubbles. -
Add toppings
If using, sprinkle the chopped almonds and a pinch of flaky sea salt over the top. Press them in very lightly with your fingers or the back of the spatula so they stick but don’t sink. -
Chill until set
Cover the pan loosely with plastic wrap or foil and refrigerate for at least 2 hours, or until the fudge is firm enough to slice cleanly. If your fridge is very full (holiday life…), give it 3–4 hours or chill overnight. -
Slice like a pro
Once set, lift the fudge out of the pan using the parchment handles and place it on a cutting board. Use a long sharp knife, warmed briefly under hot water and wiped dry, to cut the fudge into 1-inch squares. Wipe the knife between cuts for neat edges. -
Serve and enjoy
Arrange your amaretto fudge squares on a pretty plate, tuck into dessert boxes, or store for later. Serve slightly chilled or at cool room temperature for the best creamy fudge texture.
Servings & Timing
Let’s talk logistics. It’s not glamorous, but it makes holiday planning so much easier.
- Yield: About 36 small squares (you can cut them bigger or smaller as needed)
- Prep Time: 10–15 minutes hands-on
- Chill Time: 2–4 hours in the fridge (or overnight)
- Total Time: About 2½–4¼ hours, mostly chilling while you do something else
For parties, I like cutting smaller squares—people appreciate a little taste of a rich boozy dessert without committing to a giant piece.
Fun Variations on This Amaretto Fudge Recipe
Once you’ve made the classic version, play with it. Think of this like your “base” chocolate amaretto fudge and build from there.
- Cherry Amaretto Fudge – Stir in 1/2 cup chopped dried cherries or candied cherries for a chocolate-covered-cherry vibe.
- Mocha Amaretto Fudge – Add 1–2 teaspoons instant espresso powder when you melt the chocolate for a rich coffeehouse-style fudge.
- White Chocolate Amaretto Swirl – Reserve 1/2 cup of the chocolate mixture and mix in 1/4 cup melted white chocolate; swirl it over the top before chilling.
- Nutty Holiday Fudge – Fold in a mix of toasted almonds, hazelnuts, and pecans for a rustic, festive fudge perfect for holiday tins.
- Non-Alcoholic Almond Fudge – Swap the amaretto for almond extract and cream, then top with extra toasted almonds for a kid-friendly version.
- Orange Amaretto Fudge – Stir in 1 tablespoon fresh orange zest and garnish with tiny curls of orange peel for a bright, holiday-party twist.
Storage, Freezing & Make-Ahead Tips
Fudge is forgiving, which is one of the many reasons I love it for busy seasons.
Room temperature:
- For this particular amaretto dessert, I recommend refrigerating since it’s quite rich and has butter, but:
- If your kitchen is cool (60–68°F), you can keep well-wrapped fudge at room temperature for 2–3 days. Keep it in an airtight container, layered with parchment.
Refrigerator:
- Store sliced fudge in an airtight container, with parchment or wax paper between layers, for up to 2 weeks.
- Let it sit at room temperature for 10–15 minutes before serving so the texture softens slightly and the chocolate flavor blooms.
Freezer:
- For longer storage, freeze the fudge for up to 3 months.
- Wrap the whole slab tightly in plastic wrap and then in foil, or freeze pieces in an airtight container with parchment between layers.
- To serve, thaw in the fridge overnight, then bring to room temperature for 10–20 minutes before enjoying.
Make-ahead advice:
I often make this holiday fudge 1–2 weeks before Christmas. I’ll chill it as a full slab, wrap it well, and keep it in the coldest part of the fridge. The day before gifting, I slice it, arrange it in boxes, and add a pretty note that it contains alcohol so guests aren’t surprised.
Recipe Notes from My Kitchen
A few things I’ve learned after testing this Amaretto Fudge Recipe a frankly silly number of times:
- Low and slow heat is everything. Rushing the melting step with high heat can cause the chocolate to seize and turn grainy. Keep it gentle; think “barely simmering” on the sides of the pan.
- Quality chocolate matters. Cheaper chocolate chips can have more fillers and can give you a waxy texture. If you’re making this as a gift or holiday centerpiece, this is the time to use your favorite brand.
- Adjust the amaretto to taste. If you like a stronger boozy dessert, you can bump the amaretto up to 1/3 cup—but don’t go much beyond that or the fudge may set softer. For a milder taste, use 3 tablespoons instead of 1/4 cup.
- Cut small. This fudge is rich. One square goes a long way, especially after a big meal. Smaller pieces also stretch your batch further for parties and gift boxes.
- Label it clearly. Since this is an alcoholic fudge with no cooking step to burn off alcohol, I always label it when bringing it to gatherings with kids.
- Texture check. If the fudge feels a bit too soft after chilling for several hours, you can pop it in the freezer for 20–30 minutes before slicing. Next time, add 2–3 extra tablespoons of chocolate chips to firm it up.
Frequently Asked Questions
1. Does the alcohol cook out of this Amaretto Fudge Recipe?
No. The amaretto is stirred in after melting the chocolate, so the alcohol stays in. This is a true boozy dessert, meant for adults.
2. Can I make this fudge without alcohol?
Yes. Replace the amaretto with 1–1½ teaspoons almond extract plus 2–3 tablespoons heavy cream or milk. You’ll get that chocolate-almond flavor without the alcohol content.
3. My fudge turned grainy—what went wrong?
That usually means the chocolate got too hot, or there was a bit of water in the pan. Next time, melt on low heat and keep stirring constantly. Also, make sure all your tools and your pan are completely dry before you start.
4. Can I use white chocolate chips instead of semi-sweet?
You can, but white chocolate is softer and sweeter. If you use all white chocolate, reduce the sweetened condensed milk slightly (use about 12 oz instead of the full 14 oz) and chill the fudge very well before slicing.
5. Is this fudge gluten-free?
Most brands of chocolate chips and amaretto are naturally gluten-free, but always check your specific labels. If you’re making this for someone with celiac disease, double-check every ingredient, including extracts and toppings.
6. How strong is the amaretto flavor?
You’ll definitely taste it, but it’s not harsh. It’s more like a chocolate amaretto cocktail turned into creamy fudge—warm, nutty, with a soft almond aroma.
7. Can I double the recipe?
Absolutely. Use a 9×13-inch pan for a double batch. Keep an eye on melting time since a larger volume of chocolate may take a little longer to smooth out.
8. How long can I keep this fudge in the fridge?
Properly stored, it keeps well for up to 2 weeks. After that, the flavor is still fine, but the texture can dry out slightly—if you plan to keep it longer, freeze it.
Closing Thoughts (and a Little Nudge)
This Amaretto Fudge Recipe is one of those simple little desserts that makes people light up—whether it’s tucked next to a cup of coffee after dinner, wrapped in a holiday tin, or shared at a grown-up game night. It’s creamy, chocolatey, just boozy enough, and much easier than it looks.
If you make this festive fudge, I’d love to hear how it turned out for you. Did you keep it classic, go heavy on the nuts, or try a fun variation like cherry or mocha? Leave a comment with your tweaks, or share a photo the next time you set out a tray of homemade fudge. And if you’re in a chocolate mood, this one pairs beautifully with other simple dessert recipes like brownies, truffles, or your favorite cookies.
Amaretto Fudge
Ingredients
- 3 cups semi-sweet chocolate chips about 18 oz / 510 g; use good-quality chocolate; you can mix in some dark chocolate chips
- 14 oz sweetened condensed milk about 396 g; do not substitute evaporated milk
- 4 tablespoons unsalted butter about 1/2 stick / 56 g, cut into pieces
- 1/4 teaspoon fine sea salt
- 1/4 cup amaretto liqueur about 60 ml; such as Disaronno
- 1 teaspoon pure vanilla extract
- 1/2–3/4 cup chopped toasted almonds or pecans optional, folded into the fudge
- 2–3 tablespoons finely chopped almonds optional, for topping
- flaky sea salt optional, a pinch on top for garnish
Instructions
- Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving overhang on two sides to create "handles" for lifting the fudge out later. Lightly spritz the parchment with nonstick spray if you want very clean edges.
- In a medium heavy-bottomed saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter. Set over low to medium-low heat and stir slowly and constantly with a heat-safe spatula or wooden spoon until the mixture is mostly melted.3 cups semi-sweet chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
- Continue stirring gently until the mixture becomes thick, smooth, and glossy with no visible chocolate chunks. Scrape the sides and bottom of the pan often so nothing sticks or scorches. Remove from heat as soon as everything is fully melted.3 cups semi-sweet chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
- Remove the saucepan from the heat. Stir in the fine sea salt and pure vanilla extract until fully combined. Taste a tiny bit carefully (it will be warm) to check the sweetness and chocolate flavor.1/4 teaspoon fine sea salt, 1 teaspoon pure vanilla extract
- Pour in the amaretto liqueur and stir steadily and briskly until the mixture is thick, shiny, and homogeneous again. It may loosen slightly at first, then thicken as you stir. If using, gently fold in the chopped toasted almonds or pecans.1/4 cup amaretto liqueur, 1/2–3/4 cup chopped toasted almonds or pecans
- Scrape the fudge mixture into the prepared pan. Use a spatula to spread it evenly into the corners. The mixture will be thick but spreadable, like soft peanut butter. Tap the pan lightly on the counter to help the fudge settle and release air bubbles.
- If desired, sprinkle the finely chopped almonds and a pinch of flaky sea salt evenly over the top of the fudge. Press very lightly so they adhere without sinking into the mixture.2–3 tablespoons finely chopped almonds, flaky sea salt
- Cover the pan loosely with plastic wrap or foil and refrigerate for at least 2 hours, or until the fudge is firm enough to slice cleanly. If your fridge is very full, chill 3–4 hours or overnight.
- Once fully set, lift the fudge slab out of the pan using the parchment handles and place it on a cutting board. Use a long, sharp knife warmed briefly under hot water and wiped dry to cut the fudge into about 1-inch squares, wiping the knife between cuts for neat edges.
- Serve the amaretto fudge squares slightly chilled or at cool room temperature for the creamiest texture. Store leftovers in an airtight container in the refrigerator for up to 2 weeks, with parchment or wax paper between layers.
