Caramel Almond Fudge
Indulge in the decadence of homemade Caramel Almond Fudge—a mouthwatering blend of rich dark chocolate, buttery caramel, and the satisfying crunch of slivered almonds. This no-bake treat comes together effortlessly with simple pantry staples like sweetened condensed milk, heavy cream, and brown sugar, all swirled into a velvety fudge base. Perfectly balanced with a hint of sea salt, each bite offers the ultimate sweet-meets-salty experience that will leave you craving more. With a quick prep time of just 15 minutes and a luxurious texture that sets beautifully in the fridge, this crowd-pleasing dessert is ideal for holidays, gift-giving, or an indulgent snack. Try this easy Caramel Almond Fudge recipe today for a taste of pure confectionery bliss!
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Recipe Information
Ingredients
- 1 can (14 oz) Sweetened condensed milk
- 2 cups Dark chocolate chips
- 4 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 0.25 cup Heavy cream
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
- 1 cup Slivered almonds
- 0.5 teaspoon Sea salt flakes (optional, for garnish)
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter or non-stick spray.
In a medium saucepan, combine the sweetened condensed milk and dark chocolate chips. Cook over low to medium heat, stirring constantly until the chocolate is fully melted and the mixture is smooth. Remove from heat and set aside.
In a separate saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add the brown sugar and stir until dissolved. Pour in the heavy cream and cook, stirring frequently, for 3-5 minutes until the mixture thickens slightly into a caramel sauce.
Remove the caramel from heat and stir in the vanilla extract and salt. Allow it to cool for a minute or two before folding it into the chocolate mixture. Stir the two mixtures together until well combined.
Fold in the slivered almonds, ensuring they’re evenly distributed throughout the fudge mixture.
Pour the fudge mixture into the prepared baking dish, spreading it out evenly using a spatula. Optionally, sprinkle sea salt flakes over the top for a sweet and salty finish.
Refrigerate the fudge for at least 2 hours, or until it is firm enough to slice.
Once chilled, lift the fudge out of the dish using the parchment paper overhang. Place it on a cutting board and cut it into 16 equal pieces (or smaller, if desired).
Store the fudge in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
5184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.3 g | 402% | |
| Saturated Fat | 146.6 g | 733% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 572.7 g | 208% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 484.1 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1807 mg | 139% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 5160 mg | 110% | |
*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.
