Chocolate Almond Fudge Recipes

SALTED CHOCOLATE ALMOND FUDGE

Steps:

• Line cookie sheet with foil. Line 8-inch square pan with foil.
• In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.
• In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave 1 minute longer. Add almonds and dried cherries; stir until blended.
• Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

CHOCOLATE ALMOND FUDGE

Steps:

• Prepare a 9 x 9 inch or 8 x 8 inch square dish. Use a silicone dish or line the dish with plastic wrap or parchment paper.
• Heat the chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir the ingredients continuously until they melt.
• Once the chocolate has melted, remove the saucepan from the heat and stir in the extract. Then add the slivered almonds and mix well.
• Pour/scoop the fudge into the prepared dish.
• Place the fudge into the refrigerator to harden for 2-3 hours until set. Do not try to speed the process up by putting it in the freezer, it won't set if you freeze it.
• Remove the fudge from the dish and carefully cut into small bite sized squares.

CHOCOLATE ALMOND FUDGE

Steps:

• Line a 9-inch baking pan with foil; spray foil with cooking spray.
• In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
• Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
• Spread in pan. Cool completely, about 2 hours.

DARK CHOCOLATE ALMOND FUDGE

Steps:

• 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!

WHITE CHOCOLATE AND ALMOND FUDGE

Steps:

• Line 8-inch square pan with foil, extending foil over edges of pan.
• Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
• Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
• To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.