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.