Amaretto Fudge

I'm not much of a fudge person, because it's typically too sweet for my taste.  However, Alex makes an amazing amaretto fudge every Christmas - and I look forward to it all year!  I don't know what it is about the chocolate and amaretto/almond flavor that I like so much - but it just feels right! 

This is a supremely creamy fudge inspired by the amaretto fudge sold at Cabella's.  Alex used the recipe on the marshmallow cream package, adapting it slightly. One of my favorite Christmas treats! 

Amaretto Fudge

Recipe adapted from Kraft Recipes

Ingredients:

For the bottom chocolate layer -

• 3 cups sugar
• 3/4 cup butter or margarine
• 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
• 1 pkg. (11.5 oz) Semi-Sweet Chocolate Chips
• 1 jar (7 oz.) Jet-Puffed Marshmallow Creme
• 1 tsp.  vanilla

For the top amaretto flavor -

• 3 cups sugar
• 3/4 cup butter or margarine
• 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
• 1 pkg. (11.5 oz) white Chocolate Chips
• 1 jar (7 oz.) Jet-Puffed Marshmallow Creme
• 1 tsp. almond extract
• A few drops of red food coloring

Directions:

For the bottom chocolate layer -

1. Line 9x13-inch pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
2. Add semi-sweet chocolate chips and marshmallow creme; stir until melted. Add vanilla; mix well.
3. Pour into prepared pan; spread to cover bottom of pan. At this point, begin making the amaretto layer immediately.

For the amaretto layer -

1. Basically following the same directions from the bottom layer: bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
2. Add white chocolate chips and marshmallow creme; stir until melted. Add almond extract and a few drops of red food coloring; mix well.
3. Pour mixture on top of bottom chocolate layer (its okay if this bottom layer has not completely cooled - this is actually preferable, at it helps to fuse the two layers together).  
4. Let cool for two hours, and only slice the squares you are about to eat (keeping it all together and not pre-slicing into squares keeps the fudge moist and creamy).  Store in an air-tight container.