Almond Chocolate Fudge
Indulge in the velvety richness of Almond Chocolate Fudge, a no-bake treat that’s as easy to make as it is irresistible. This decadent recipe combines silky semi-sweet chocolate, creamy sweetened condensed milk, and a touch of unsalted butter for a smooth, melt-in-your-mouth texture. A pinch of salt and fragrant vanilla extract enhance the chocolatey goodness, while crunchy roasted almonds add a delightful nutty contrast to every bite. With just 10 minutes of prep time and a quick chill in the refrigerator, this homemade fudge is the perfect dessert for holidays, gifting, or satisfying your sweet tooth any day of the week. Store it in the fridge to keep it blissfully fresh and ready to share—though you might not want to!
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Recipe Information
Ingredients
- 300 grams Semi-sweet chocolate chips
- 400 grams Sweetened condensed milk
- 30 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 100 grams Roasted almonds
- 1 pinch Salt
Instructions
Line an 8x8-inch (20x20 cm) baking dish with parchment paper, leaving some overhang on the sides for easy removal.
Roughly chop the roasted almonds and set them aside.
In a medium-sized saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter over low heat.
Stir the mixture continuously with a heatproof spatula until the chocolate chips and butter are fully melted and the mixture is smooth.
Remove the saucepan from the heat and stir in the vanilla extract and salt.
Fold in the chopped roasted almonds, ensuring they are evenly distributed throughout the fudge mixture.
Pour the fudge mixture into the prepared baking dish and smooth the top with the spatula.
Refrigerate the fudge for at least 2 hours, or until it is fully set.
Once set, lift the fudge out of the dish using the parchment paper overhang and transfer it to a cutting board.
Cut the fudge into 16 equal squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 439.6 g | 160% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 381.7 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1414 mg | 109% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2214 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
