Mom's Famous Amaretto Fudge - Finding Joy in My Kitchen
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 (we use fat free... not that it really matters in this recipe)
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.
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.
Then, stir in the marshmallows.
Beat with an electric mixer until smooth and well blended.
Pour part of the fudge into a greased and foil-lined 9x9 baking dish.
Then, if desired, stir in the almonds.
Pour the remaining fudge into a greased and foil-lined 9x13 baking dish.
Allow the fudge to cool to room temperature and set up a bit before cutting.
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!