Cherry Amaretto Sidecar Fudge

Cocktails are always delicious, but what would make them even better would be if you eat one. This fudge was inspired by an amaretto liqueur based cocktail. This fudge encapsulates the entirety of the cocktail by using Rodelle Almond extract as a substitute for amaretto, along with the intense sweetness and tart from the cherry. The orange brings a beautifully bright floral note to uplift the intense richness and sweetness. This fudge is sweet, rich, floral, and slightly tart everything desired in a wonderfully balanced cocktail, but now you in a decadent form that you can sink your teeth into.  

  • Medium
  • -450 mins
  • 16 servings
Top angle shot of cherry amaretto sidecar fudge sliced up. They lay on white parchment paper and a black circular cooling rack. Next to the fudge is Rodelle's Almond Extract.
Side view of cherry amaretto sidecar fudge. Some of the fudge is stacked on top. It lays on parchment paper and a black circular cooling rack. Surrounding the fudge are small bowls and white with thin gray striped towel. Side view of cherry amaretto sidecar fudge. Some of the fudge is stacked on top. It lays on parchment paper and a black circular cooling rack. Below the cooling wrack is a white towel. Bottom right of the photograph are dried cherries. Next to the fudge is Rodelle Almond Extract.
Ingredients
  • 1 ½ cups (200g) Brown Sugar
  • 1 cup (150g) Powdered Sugar
  • 2Tbsp (25g) Light Corn Syrup
  • 1 (109g) Orange Juiced and Zested
  • 1 can (395g) Sweetened Condensed Milk
  • ½ tbsp (4g) Salt
  • 4 Tbsp (75g) Unsalted Butter
  • 2 ¼ cups (300g) White Chocolate Wafers
  • 2 Tbsp (30g) Amaretto; optional
  • 3 tsp (15g) Rodelle Pure Almond Extract 
  • 1/3 cups (87g) Dried Cherries
  • 1 ½ Tbsp( 63g) Grenadine; optional

 

Uses
Occasions
Directions
    1. In a medium size sauce pot add in the Brown sugar, Powdered Sugar, Corn Syrup, Orange juice and zest, Sweetened Condensed Milk, Salt and Butter. Then place over medium to low heat.
    2. After the butter has melted and everything is well combined and add in the White Chocolate wafers and Amaretto if desired. Then increase heat to medium-high. Ensure to whisk constantly while the chocolate melts.
    3. Bring the pot to a boil and whisking constantly. This should take about 15-18 minutes.
    4. Once the pot reaches 230F remove from heat and stir in Almond Extract, and Dried Cherries.
    5. Pour into a well-oiled 9x9 casserole dish.
    6. Optional: At this point pour the grenadine on top and swirl around with the a toothpick, or with the tip of knife.
    7. Chill in the fridge for at least 6 hours.

    Note: If dried cherries are not available, then dried cranberries work great as well. There are even cherry infused Cranberries. Also, if a more softer and chewy fudge is desired double (4Tbsp.) or triple (6Tbsp) the amount of corn syrup in the recipe.

    Recipe was prepared for Rodelle by ADM culinary chef, Morgan Osborne. Recipe photos were taken by Amanda at @frommetovuu.