Saturday, 24 June 2017

Amaretto Fudge

Mmmmmm fudge. Possibly my favourite sweet. I wanted to jazz up a classic and give it an adult note, and amaretto seemed the perfect complement. The marzipan-like flavour really enhanced the fudge :) Instead of amaretto you could use whatever you favourite spirit is, for example a spiced rum or something like chambord or cointreau.

Pieces of this in a pretty bag/box would be a brilliant gift to take along to a dinner party or just to show off your baking skills :)

Makes around 20 pieces

  • 200g (1 cup & 1 tbsp) brown sugar
  • 75ml (1/3 cup) double cream
  • 50ml (1/5 cup) milk
  • 30g (2 tbsp) butter
  • 45ml (3 tbsp) amaretto
  • 1 tsp golden syrup
  • 1/2 tsp vanilla extract


1. Grease and line the base of a 1lb/500g loaf tin with baking parchment.

2. Place the sugar, double cream, milk, butter and golden syrup in a medium saucepan and place on a low heat. Stir until the sugar has dissolved and the butter melted, then turn the heat up to bring the mixture to a boil.

2. Once at a boil, reduce the heat slightly and keep stirring until the mixture reads 110c/230f on a sugar thermometer. This will take between 8 and 12 minutes, depending on the pan/hob heat.

3. Once at temperature, take off the heat and leave for 5 minutes.

4. Add the vanilla extract and amaretto, and beat in. Keep stirring the fudge as it cools (around 15-20 minutes), and it will become very thick. Once cool, tip into the prepared tin and smooth out. Use a fork to draw diagonal lines across the fudge, then leave to set (for at least 1 hour).

5. Cut into cubes.

6. Enjoy!

This fudge should ideally be kept in the fridge (because of the cream), and will last up to a week.

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