Everyone loves a sweet treat. Chocolate fudge is a great dessert and it will pack so much flavor into a small bite that you’ll be able to get your chocolate fix with only a few bites while keeping the calorie count low (or relatively low, at least).
This recipe also has amaretto added for a more grown-up punch of flavor. This recipe will yield delicious chocolate fudge with a lot of flavor in little bites.
Adapted from Alton Brown’s Good Eats.
Recipe by Matt Essert
Servings: Makes 64 1-inch pieces.
2 3/4 cups sugar
4 oz unsweetened chocolate
3 tbsp butter, plus more for greasing pan
1/4 cup amaretto
1 cup half-and-half
1 tbsp corn syrup
1 tbsp almond extract
1 cup crushed or sliced almonds, if desired
1. Grease an 8 by 8-inch pan with butter.
2. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, corn syrup, and amaretto.
3. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes.
4. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F.
5. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Pour into the prepared pan. If desired, lightly sprinkle almonds on top.
6. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.