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Amaretto Fudge

19 Oct 2019

This recipe was inspired by a visit to Romseys in Wendover, a lovely cafe near where we live.  While we sipped our coffee, we watched the chef or chocolatier, which is it? making delicious sweet things in the glass fronted kitchen.  It all looked so irresistible that we felt compelled to order some of the handmade chocolates to have with our coffee and it was a good plan, they were wonderful.  I totally recommend them if you are in the area.

 

And so to the recipe:   much more simple than the Romsey chocolates but just as delicious and definitely as irresistible.  Have a go, they keep well, so can be made ahead, there is a bit of stirring involved, but it is still a pretty easy recipe.  The only difficult bit is not eating them all up before you serve them to your guests at the end of a wonderful evening.

Ingredients

 

140g butter, cut into small pieces

400g soft brown sugar

1 tin condensed milk, 397g

2 tbsp Amaretto

1 tsp vanilla bean paste

Method

 

Line a 20cm x 20cm tin with baking parchment or foil

 

Melt the butter and sugar and condensed milk together until the sugar has dissolved.  Bring to the boil and then simmer for 10 - 15 minutes until it has reached 115°c

 

Cool for a couple of minutes, then add the Amaretto and vanilla.   Beat together for another 10 minutes or so until the mixture has thickened and lost its shine.

 

Pour into the prepared tin, level the top if necessary.  

 

When cool, leave in the fridge for at least 2 hours.

 

Turn out and cut into even sized pieces.  Keep the fudge in the fridge for at least 4 days - if you can.

 

 

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