Christmas without fudge just wouldn’t be Christmas, now would it?
Not for me, it wouldn’t…
And can you think of anything that says Christmas better than this Nutella Amaretto Fudge? I’m so all over this flavor combination! Mind you, Amaretto happens to be among my favorite classic Holiday boozy treats, so of course to me this totally screams Christmas.
And can you get a feel of how unbelievably smooth and creamy and fudgy and sweet this thing is? Oh my! I get the feeling that this batch will be long gone before Christmas even gets here, so I’ll be forced to whip up a brand new one for my guests…
Mind you, that wouldn’t be a bad thing: it would give me a chance to try it with a different kind of booze, like Kahlua maybe, or Frangelico (oh, that would work incredibly well with the Nutella!) or Grand-Marnier, or even Crème de Menthe. The possibilities…
This fudge is not only a real delicacy to bring to your next Christmas party, or to offer to your guests as an evening treat with their coffee, but it also makes for a perfect hostess gift!
As you can see, I chose to make my fudge in a loaf pan because firstly, I think that nothing can quite beat the sensation of biting into a really THICK square of fudge, but also too because I like how the thickness of the fudge allows you to simply cut it into strips and then wrap those strips in cellophane paper to offer as little presents.
Strips of delicious fudge wrapped in cellophane = elegant and tasty hostess gift. I sure wouldn’t mind being handed one of those!
Lucky for me, I happen to have this entire batch at home, just waiting to be enjoyed. Sorry guys… not sharing. You’ll have to make your own!
Don’t worry though, it’s incredibly easy to make. You’ll see…
Step-by-step instructions with pictures immediately follow recipe
- 1/2 can (150ml |195g | 7oz) sweetened condensed milk
- 1 cup (150g | 5.3oz) semi-sweet chocolate, finely chopped
- 1/2 cup (150g | 5.3oz) Nutella
- 2 tbsp butter, softened
- 1/4 tsp salt (I use Himalayan salt)
- 1/2 cup (120ml) Amaretto liqueur (reduce to 2 tbsp)
- 1/2 can (150ml |195g | 7oz) sweetened condensed milk
- 2 cups (340g | 12oz) white chocolate, finely chopped
- 1 vanilla bean, seeds scraped
- Grease the bottom and sides of a loaf pan with butter, then line the pan with parchment paper, leaving a bit of an overhang on the longer sides.
- Bring the Amaretto liqueur to a boil and let it simmer until it's reduced down to about 2 tablespoons.
- Meanwhile, make the Nutella fudge: combine half a can of sweetened condensed milk, the chopped semi-sweet chocolate, Nutella, butter and salt in a medium-sized bowl.
- Cook in the microwave for 1 minute, allow the mixture to rest for 1 full minute and then stir delicately for 1 full minute, until smooth and silky. If the chocolate isn't completely melted by then, repeat the process again, as many times as necessary, but for no longer than 20 seconds at a time.
- Pour this into the prepared pan and spread all the way to the sides.
- Now make the Amaretto fudge: add the rest of the sweetened condensed milk and seeds from vanilla bean to the pan with the reduced Amaretto. Stir until well combined, then add the chopped white chocolate. Cook over low heat, stirring constantly, until the chocolate is completely melted and the mixture is silky smooth.
- Pour over the Nutella fudge and spread all the way to the sides.
- Swirl the fudges with a long wooden skewer or chopstick and refrigerate until firm, about 3 hours.
- Lift fudge from pan and cut into 36 squares with a sharp knife - wipe your blade with a damp cloth between each cut to keep your fudge clean.
- Keep in a cool dry place in an airtight container for up to a few weeks.
STEP-BY-STEP INSTRUCTIONS & PICTURES
Then, bring the Amaretto liqueur to a boil and let it simmer until it’s reduced down to about 2 tablespoons. This will not only concentrate the flavor of the liquor, but it will also rid us of a lot of unnecessary and unwanted liquid.
Note that I chose to use Amaretto, but there are plenty of other liqueurs that would work just as well: Kahlua, Frangelico, Tia Maria, Grand-Marnier, or even Crème de Menthe would all be very good options! Although Crème de Menthe has a very strong flavor to start with, so you might want to cut the amount by half if you opt for that one…
While the booze is reducing, work on the Nutella fudge: combine half a can of sweetened condensed milk, the chopped semi-sweet chocolate, Nutella, butter and salt in a medium-sized bowl.
Throw that in the microwave for 1 minute and then allow the mixture to rest undisturbed for 1 full minute. Then and only then, stir delicately for 1 full minute, until the chocolate mixture becomes really smooth and silky.
If you find that the chocolate isn’t completely melted by then, repeat the process again and as many times as necessary, but for no longer than 20 seconds at a time.
Pour this dreamy concoction into the prepared pan…
…and use a rubber spatula to spread it all the way to the sides.
Now to make the Amaretto fudge… Add the rest of the sweetened condensed milk and seeds scraped from the vanilla bean to the pan with the reduced Amaretto in it.
Stir until well combined and then throw in the chopped white chocolate.
Cook this over low heat, stirring constantly, until the chocolate is completely melted and the mixture is silky smooth.
Pour that equally totally dreamy concoction over the layer of Nutella fudge that’s already in the pan…
…and again, spread all the way to the sides with your spatula.
Finally, swirl the fudges with a long wooden skewer or chopstick and refrigerate until firm, about 3 hours.
Don’t go crazy overboard when you do those swirls, but don’t be afraid to really go deep and bring some of that Nutella fudge over to the top. You want both layers and colors to sort of blend together some.
Once your fudge is fully set, carefully remove it from the pan by pulling on the parchment paper and place it on a cutting board.
With the help of a sharp knife, cut the fudge into 9 strips or 36 squares. Make sure to wipe your blade with a damp cloth between each cut to keep your fudge nice and clean.
Keep in a cool dry place in an airtight container for up to a few weeks. <– Hahahahaha! Weeks! Yeah, right! Like that’s gonna happen…