My slow cooker amaretto raisin and almond fudge has a wonderful warming kick and the added raisins and almond add a great texture.
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!
How Do You Make 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.
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!
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 gift all ready!
MORE SLOW COOKER FUDGE RECIPES
For more fudge ideas, how about:
- Slow cooker white chocolate pistachio and raspberry fudge
- Slow cooker candy cane chocolate fudge
- Slow cooker Black Forest fudge
Pin my slow cooker amaretto raisin and almond fudge for later!
Slow Cooker Amaretto Raisin and Almond Fudge
- 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
- In a small bowl, soak the raisins in the amaretto for at least threee hours, or overnight.
- 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.
- 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.
- 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.