Dark Chocolate Almond Fudge – Barefeet in the Kitchen


This is a melt in your mouth, smooth and creamy Chocolate Almond Fudge; rich with dark chocolate and almonds.

I fell head over heels for the combination of almonds and chocolate this past summer when I couldn’t stop making Double Chocolate Almond Ice Cream.

Dark Chocolate Almond Fudge

The almond flavor is subtle and it takes a moment to realize what makes the chocolate flavor special. If you haven’t tried it yet, I highly recommend swapping almond extract for vanilla next time you make your favorite chocolate cake.

Almond flavoring is a fantastic way to change up your favorite chocolate recipes.

Microwave Fudge

This fudge received rave reviews from everyone who tried it. Thanks to Sue, for the brilliant idea of making fudge in the microwave.

As it turns out, fudge doesn’t need to be time-consuming or tricky at all.

This is the easiest fudge recipe I’ve ever made and it is also the creamiest, smoothest fudge I’ve ever tasted!

Once you’ve tried your first five-minute fudge recipe, you’ll want to make the Creamy Peanut Butter Fudge, Rocky Road Fudge, and Chocolate Covered Pretzel Fudge recipes too.

Check out all of the Gluten Free Dessert Recipes on this website!

Chocolate Almond Fudge Ingredients

  • sweetened condensed milk
  • dark chocolate chips
  • butter
  • almond extract
  • sliced almonds
Chocolate Almond Fudge requires 5 minutes effort and never fails to impress.

How To Make Five Minute Fudge

  1. Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.
  2. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Stir in the extract and the almonds.
  3. Pour into a well-greased or parchment lined 8″ pan. Chill until ready to serve.
  4. Store in an airtight container in the refrigerator for up to a week. Enjoy!

PLEASE NOTE: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.

The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.

Even if you’ve had success subbing with something else in other recipes, I promise that you NEED to use sweetened condensed milk for this fudge recipe!

Chocolate Almond Fudge is a holiday favorite
Can I Make Fudge On The Stove?

Yes, you can make this fudge on the stove. Keep the heat low and use a double boiler method. The microwave melting method makes this recipe ultra-quick and easy. However, if you don’t happen to be a fan of the microwave (or don’t have one), you can easily melt the chocolate, milk, and butter in a double boiler on the stovetop. It will just take a few minutes longer.

Can I Freeze Fudge?

Yes, you can freeze fudge. Wrap it tightly in parchment (cut or uncut) and then slide it into a zip-close freezer bag. Press the air out of the bag and freeze flat.

Can I Add Nuts To Fudge?

Yes, nuts can be added to almost any fudge recipe. No other adjustments will need to be made.

Can I Substitute The Sweetened Condensed Milk?

No, you can not make this without regular sweetened condensed milk. Nothing else will work. The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.

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Servings: 48 1″ pieces

Prevent your screen from going dark

  • Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.

  • Stir to combine and heat another 15 seconds if needed. Stir until smooth. Add the extract and the almonds. Stir once more to mix throughout.

  • Pour into a well-greased or parchment lined 8″ pan. Chill until ready to serve. Store in an airtight container in the refrigerator for up to a week. Enjoy!

Calories: 80kcal · Carbohydrates: 9g · Protein: 1g · Fat: 4g · Saturated Fat: 3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 5mg · Sodium: 27mg · Potassium: 84mg · Fiber: 1g · Sugar: 7g · Vitamin A: 52IU · Vitamin C: 1mg · Calcium: 48mg · Iron: 1mg

{originally published 12/3/13 – recipe notes and photos updated 12/15/21}



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