Chocolate Almond Fudge
Indulge in the irresistible decadence of Chocolate Almond Fudge, a rich and creamy confection that’s perfect for satisfying your sweet tooth or gifting to loved ones. This quick and easy recipe comes together in just 20 minutes using a handful of pantry ingredients, including velvety semi-sweet chocolate chips, buttery toasted almonds, and a pinch of cocoa powder for depth of flavor. Sweetened condensed milk and unsalted butter create a silky, melt-in-your-mouth texture, while a dash of vanilla adds warmth. The secret to its perfect balance lies in the toastiness of the almonds, which add a delightful crunch to every bite. Ideal for holidays, parties, or an indulgent weeknight treat, this fudge is simple to make yet impressive in taste. Serve it chilled for a firm, rich bite or let it soften slightly for a smoother, creamier experience.
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Recipe Information
Ingredients
- 1 can (14 ounces) Sweetened condensed milk
- 2 cups Semi-sweet chocolate chips
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Toasted almonds
- 1 Pinch of salt
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang on the edges for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
In a medium, heavy-bottomed saucepan, combine the sweetened condensed milk, semi-sweet chocolate chips, unsweetened cocoa powder, unsalted butter, and salt.
Place the saucepan over low heat and continuously stir the mixture with a heatproof spatula or wooden spoon. Allow the chocolate chips to melt completely and the mixture to become smooth and glossy. Be sure to stir constantly to prevent scorching.
Once the mixture is fully melted, remove the saucepan from heat and stir in the vanilla extract and toasted almonds.
Pour the fudge mixture into the prepared baking dish, using a spatula to spread it out evenly into the corners.
Allow the fudge to cool for about 30 minutes at room temperature, then cover the dish with plastic wrap and transfer to the refrigerator. Chill for at least 2 hours or until the fudge is firm.
Once the fudge is completely set, remove it from the baking dish by lifting the parchment paper overhang. Place it on a cutting board and use a sharp knife to cut the fudge into 16 squares.
Store the fudge in an airtight container in the refrigerator for up to 1 week. Remove from the fridge 10 minutes before serving for the best texture.
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 480.8 g | 175% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 409.5 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1384 mg | 106% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2297 mg | 49% | |
*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.
