Almond Chocolate Fudge Food

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.

ALMOND BUTTER FUDGE

Steps:

• Line 12 muffin cups with paper liners.
• Blend coconut oil, cocoa powder, almond butter, honey, vanilla extract together in a blender or food processor until smooth. Spoon mixture into prepared muffin cups. Refrigerate until set, about 30 minutes.

CHOCOLATE-ALMOND FRIDGE FUDGE

Steps:

• Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
• Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
• Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
• Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
• Remove by lifting up parchment, then cut into squares or bars to serve.
• Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.

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!

ALMOND CHOCOLATE FUDGE

Steps:

• Place peanuts in a 5 quart slow cooker sprayed with vegetable cooking spray.
• In layers add chocolate chips, German chocolate, white chocolate bark.
• Repeat add vanilla extract to the last layer.
• Cover and cook on low for 3 hours without removing lid.
• After the 3 hours, remove lid, stir and cool in covered slow cooker.
• Stir again, and driop by teaspoon onto waxed paper.

CHOCOLATE AMARETTO FUDGE

Steps:

• Line an 8x8-inch square pan with aluminum foil.
• Place chocolate chips and sweetened condensed milk in a medium saucepan with a heavy bottom.Heat over low heat, stirring constantly, until chocolate chips are melted.
• Remove from heat and stir in the amaretto, vanilla extract, and almond extract.
• Transfer mixture to pepared pan. Smooth out the top. Sprinkle the almonds on top and gently press them into the fudge a little.
• Refrigerate for at least 4 hours or overnight. Lift up the edges of the foil to remove fudge from pan. Peel the foil off and cut fudge into squares.

ALMOND FUDGE

Steps:

• Line a 9-in. square pan with foil and greased the foil with butter; set aside. In a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low. Stir in chocolate chips until melted. Remove from the heat; stir in extracts. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

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.

EASY ALMOND CHOCOLATE FUDGE

Steps:

• Prepare an 8x8 baking pan by lining with parchment paper and allowing paper to come up over the sides to create a sling. Set aside.
• In a small saucepan or double boiler, melt the chocolate chips with the coconut milk, maple syrup, 1/3 cup of almond butter, and vanilla extract over medium heat. Stir with a wooden spoon and continue to heat until smooth. Remove from heat. Stir in the chopped almonds.
• Using a rubber spatula, pour the fudge into the prepared pan and smooth out evenly.
• Spoon small amounts of the remaining nut butter all over the batter. Using a toothpick, swirl it around in the chocolate to incorporate.
• Place the pan in the fridge and cool for about 2 hours, or until very firm (you can also freeze for about 45 minutes to speed up the process). Remove from fridge and let sit out for 10 minutes before cutting into an even 5x5 grid.
• Store in the fridge for up to 10 days.

ALMOND WHITE CHOCOLATE FUDGE

Steps:

• Line 8" square pan with foil, with ends of foil extending over sides of paan; set aside.
• Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.
• Add almonds, cranberries and orange peel, stir until well blended.
• Spread chocolate mixture into prepared pan.
• Refrigerate for 2 hours or until firm.
• Lift fudge from pan, using foil handles.
• Cut into 48 pieces.
• Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.

CHOCOLATE ALMOND CRANBERRY CLUSTERS

Steps:

• Line a baking sheet with parchment paper.
• In a microwave safe bowl, microwave the chocolate almond bark on high for 2 minutes. Remove and stir the mixture.
• Return the mixture to the microwave and continue heating for about 30 seconds at a time, stirring between each time period until the mixture is melted and creamy.
• Remove the bowl from the microwave and add the sliced almonds and dried cranberries. Mix until fully incorporated.
• Using a mini ice cream scoop or a tablespoon to scoop out the mixture and pour out onto the parchment lined pan. I actually allowed the mixture to sit for about 2 minutes before scooping to keep the chocolate together better.
• If your chocolate spreads a little though, that's ok. Repeat with the remaining chocolate/almond/cranberry mixture.
• Allow your Chocolate Almond Cranberry Clusters to cool completely before moving.
• It is best to allow them to sit in the freezer for about 4 minutes, or the refrigerator for about 8.
• Store in an airtight container at room temperature or simply place container in fridge to keep fresh longer.

CHOCOLATE-ALMOND BUTTER FUDGE SAUCE

Steps:

• Place cream, water, cocoa powder, corn syrup, and salt in a small saucepan and mix to combine. Bring to a simmer over medium heat, whisking frequently, mixture is slightly thickened, about 3 minutes.
• Remove from heat and add chocolate, almond butter, and vanilla. Stir until chocolate is melted and sauce is smooth. Serve warm.