Slow Cooker Amaretto Raisin and Almond Fudge

My slow cooker amaretto raisin and almond fudge has a wonderful warming kick from the amaretto and the added raisins and almond make it reminiscent of fruit and nut chocolate. For delicious Christmas snacking this fudge is ideal!

So the time of year for making and receiving handmade edible gifts is nearly upon us again! In previous years I have made slow cooker fudge as gifts, and I decided this year I would make a new flavour, with some added booze for the grownups!

If you buy some Christmassy gift bags you could make a batch or two and divide the fudge up to distribute as presents. I’m thinking the teachers at school might like it!

That’s if you can bear to give it away, this batch is being fiercely guarded right now by me. Apparently I am not very good at sharing when amaretto fudge is concerned!

Making fudge in a slow cooker

If you are wondering why I make fudge in a slow cooker, it is just because it it is easy to do and I usually have a slow cooker ready on the side in the kitchen. It is a little bit safer if your children want to help too.

You can of course make the recipe in exactly the same way in a pan on the hob or in a bowl in the microwave. Just melt the ingredients together and stir in the fruit and nuts.You can go wild with your combinations and toppings, making it perfect to unleash your creative side.

Slow cooker fudge is chocolate based fudge rather than traditional sugar based fudge – the slow cooker doesn’t reach the temperature required for real fudge to boil so put those sugar thermometers away!

Christmas gifting

So get ready for the festive season now and make a batch of this fudge. Wrap in pretty cellophane with handmade labels and you’ve got a lovely handmade edible gift all ready!

It is ideal to give to teachers, colleagues and neighbours for small presents along with a Christmas card.

Ingredients

For the quantities please see the recipe card further down the page.

• raisins
• almonds
• amaretto – or swap for your preferred alcohol, whisky or rum would work well too
• condensed milk
• milk chocolate
• icing sugar

Method

1. In a small bowl, soak the raisins in the amaretto (or whisky/rum etc if using) for at least three hours, or overnight.
2. While you wait, prepare a dish you will pour the fudge into, by lining with baking paper. I used a shallow square silicone brownie/cake pan. Try to make sure your container is not too deep so you get nice square pieces.
3. Turn the slow cooker onto high. Place the chocolate, broken into pieces, and the condensed milk in the pot. Leaving the lid off, cook for approx 45 minutes, stirring every 15 minutes, until the chocolate has melted and is combined with the condensed milk. It will be quite thick. No need to cook it for any longer, as it just needs to melt and combine together. If you do cook it for longer you risk the chocolate seizing as well, so watch out.
4. Take the pot out of the slow cooker using an oven glove.
5. Sift in the icing sugar and stir well until fully combined. Add the soaked raisins and the leftover amaretto from the bowl into the pot, and the chopped almonds. Stir to combine, making sure the raisins and almonds are evenly distributed.
6. Pour the fudge mixture into your lined pan, smooth the top, and then place in the fridge to set overnight. The next day, remove from the fridge and use a sharp knife to cut the fudge into pieces.

Troubleshooting

If your chocolate goes grainy and stiff, it may have seized from water getting into the pot, or from getting too hot and starting to burn. If this happens, add a tablespoon of milk and stir really well off the heat (take the pot out of the slow cooker). It should start to go back to normal, smooth and shiny. If it doesn’t add a tiny bit more milk and stir again.

Can I use evaporated milk

For this recipe you will need to use condensed milk not evaporated. Evaporated milk is thinner and is usually used in hob-based traditional fudge recipes where you boil together evaporated milk and sugar. Slow cooker fudge is chocolate based and required condensed milk.

Storage

Fudge keeps for approx. 2 weeks in an airtight tin or tub. In hot weather it is best to keep chocolate fudge in the fridge.

More flavours

For more fudge ideas, how about:

• Slow cooker milk chocolate fudge – endless possibilities to vary this!
• Slow cooker white chocolate pistachio and raspberry fudge
• Slow cooker candy cane chocolate fudge
• Slow cooker Black Forest fudge

Christmas crockpot ideas

Make sure you check out my Christmas slow cooker post full of edible gifts, sweet treats, Christmas dinner recipes and more, all made in your slow cooker!

Pin my slow cooker amaretto raisin and almond fudge for later!

Recipe

Slow Cooker Amaretto Raisin and Almond Fudge

A boozy fudge perfect for gifting over the holidays

5 from 8 votes

Print Pin Rate Save Saved!

Course: Baking

Cuisine: Slow Cooker

Cook Time: 45 minutes minutes

Soaking/Setting Time:: 6 hours hours

Total Time: 45 minutes minutes

Servings: 20

Calories: 241kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 100 g raisins
• 50 g whole almonds chopped
• 3 capfuls amaretto
• 450 g milk chocolate
• 1 tin (397 g) condensed milk
• 100 g icing sugar

UK Measurements - US Measurements

Equipment

large oval slow cooker

Instructions 

• In a small bowl, soak the raisins in the amaretto for at least threee hours, or overnight.
  100 g raisins, 3 capfuls amaretto
• While you wait, prepare a dish you will pour the fudge into, by lining with baking paper. I used a shallow square silicone brownie/cake pan. Try to make sure your container is not too deep or your fudge pieces will be very deep and tall.
• Turn the slow cooker onto high. Place the chocolate, broken into pieces, and the condensed milk in the pot. Leaving the lid off, cook for approx 45 minutes, stirring every 15 minutes, until the chocolate has melted and is combined with the condensed milk. It will be quite thick. No need to cook it for any longer, as it just needs to melt and combine together. If you do cook it for longer you risk the chocolate seizing as well, so watch out.
  450 g milk chocolate, 1 tin (397 g) condensed milk
• Take the pot out of the slow cooker using an oven glove.
• Sift in the icing sugar and stir well until fully combined. Add the soaked raisins and the leftover amaretto from the bowl into the pot, and the chopped almonds. Stir to combine, making sure the raisins and almonds are evenly distributed.
  100 g icing sugar, 50 g whole almonds
• Pour the fudge mixture into your lined pan, smooth the top, and then place in the fridge to set overnight. The next day, remove from the fridge and use a sharp knife to cut the fudge into pieces.

Notes

Troubleshooting

If your chocolate goes grainy and stiff, it may have seized from water getting into the pot, or from getting too hot and starting to burn. If this happens, add a tablespoon of milk and stir really well off the heat (take the pot out of the slow cooker). It should start to go back to normal, smooth and shiny. If it doesn't add a tiny bit more milk and stir again.

Can I use evaporated milk

For this recipe you will need to use condensed milk not evaporated. Evaporated milk is thinner and is usually used in hob-based traditional fudge recipes where you boil together evaporated milk and sugar. Slow cooker fudge is chocolate based and required condensed milk.

Storage

Fudge keeps for approx. 2 weeks in an airtight tin or tub. In hot weather it is best to keep chocolate fudge in the fridge.

More flavours

For more fudge ideas, how about:

• Slow cooker milk chocolate fudge - endless possibilities to vary this!
• Slow cooker white chocolate pistachio and raspberry fudge
• Slow cooker candy cane chocolate fudge
• Slow cooker Black Forest fudge

Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!