CHOCOLATE ALMOND FUDGE
Rich chocolate flavor in a creamy fudge enhanced by the crunchy, nutty flavor of almonds. Add this to a holiday dessert table for rave reviews.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 2h15m
Yield 36
Number Of Ingredients 8
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.
CHERRIES AND CHOCOLATE FUDGE
Cherries and chocolate are an all time favorite combination. This chocolate fudge has candied cherries and almonds throughout, and is topped with more cherries and pecans.
Provided by Carla
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 2h13m
Yield 60
Number Of Ingredients 7
Steps:
- Line an 8 x 8 inch square pan with aluminum foil.
- In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
- Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 8.6 g, Cholesterol 2.2 mg, Fat 3 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 10.2 mg, Sugar 7.7 g
DARK CHOCOLATE ALMOND FUDGE
This is a melt in your mouth, smooth and creamy fudge; rich with dark chocolate and almonds.
Provided by Mary Younkin
Categories Dessert
Time 5m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 80 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 5 mg, Sodium 27 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHOCOLATE-ALMOND FRIDGE FUDGE
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Provided by Chris Morocco
Categories Bon Appétit Dessert Chocolate Almond Nut Tree Nut Avocado Maple Syrup No-Cook Kid-Friendly Vegetarian Vegan Soy Free Wheat/Gluten-Free Dairy Free Peanut Free Healthy
Yield 8 servings
Number Of Ingredients 9
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.
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.
ALMOND CHOCOLATE FUDGE
a variation where, you can use white chocolate bark, OR chopped almond bark. For darker fudge, use 1 white bark, and 1 dark bark.
Provided by weekend cooker
Categories Candy
Time 3h10m
Yield 40-50 pieces, 40-50 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 706.4, Fat 54.2, SaturatedFat 14.2, Cholesterol 4.8, Sodium 682.4, Carbohydrate 44.4, Fiber 7.1, Sugar 29.5, Protein 21.4
WHITE CHOCOLATE AND ALMOND FUDGE
This recipe is from the folks at Hershey's. It's one of the goodies that I'm putting on the Christmas cookie trays. I didn't want to lose the recipe, so I'm posting it here. This recipe does not double well. If you want to make more than the recipe, make it one batch at a time. These looked a bit plain after they were made so I cut them into small squares, dipped them in melted chocolate and topped each one with a sliced almond. They looked very elegant when placed on the trays. Time includes chill time.
Provided by Sandy in Oklahoma
Categories Candy
Time 2h25m
Yield 36 pieces
Number Of Ingredients 4
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.
Nutrition Facts : Calories 95.3, Fat 5.8, SaturatedFat 2.3, Cholesterol 3.2, Sodium 15.8, Carbohydrate 9.6, Fiber 0.5, Sugar 8.9, Protein 2
CHOCOLATE ALMOND FUDGE
With this easy fudge recipe you can make delicious chocolate almond fudge in no time at all!
Provided by Annie
Categories Dessert
Time 2h10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 123 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 4 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ALMOND FUDGE
This fudge recipe is from my grandfather-in-law, Max. He makes it for holiday gatherings where it's a favorite.-Kathryn Maxson, Mountlake Terrace, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds.
Number Of Ingredients 6
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.
Nutrition Facts :
CHOCOLATE AMARETTO FUDGE
Chocolate Amaretto Fudge- this boozy fudge has a wonderful almond flavor and a super creamy texture.
Provided by Christin Mahrlig
Categories Candy
Number Of Ingredients 6
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.
Nutrition Facts : Calories 289 kcal, ServingSize 1 serving
CHOCOLATE ALMOND CRANBERRY CLUSTERS
Only 3 Ingredients! These Chocolate Almond Cranberry Clusters are SO easy to make & perfect for the holidays. A little sweet, a little tart and lots of chocolate!
Provided by Nicole Cook | Daily Dish Recipes
Categories Candy and Treats
Time 10m
Number Of Ingredients 3
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.
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4.3/5 (18)Estimated Reading Time 7 minsServings 8
- Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush. Set aside.
- 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.
- Spray a 9x5" loaf pan with nonstick spray. Line with parchment paper or plastic wrap, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and cooperate more).
- 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.
EASY ALMOND FUDGE • FOOD FOLKS AND FUN
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5/5 (5)Total Time 2 hrs 15 minsCategory DessertCalories 195 per serving
- Line a 9x9-inch square baking dish with parchment paper. Make sure you leave an overhang on all sides. Spray very lightly with nonstick cooking spray.
- In a medium saucepan add chocolate chips and condensed milk. Melt over medium heat while constantly stirring.
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4.9/5 (222)Total Time 25 minsCategory DessertCalories 160 per serving
- When the texture is smooth, stir in unsweetened cocoa powder and optional ingredients if desired.
- Transfer the mixture into a loaf pan covered with parchment paper. Decorate with sprinkles on top if you like.
CHOCOLATE ALMOND FUDGE ICE CREAM - BAKE WITH SWEETSPOT
From bakewithsweetspot.com
Reviews 3Category Dessert, Frozen DessertsCuisine American, Britain Cuisine, World CuisineTotal Time 6 hrs 30 mins
- First make the fudge. In a pan, on medium heat add sugar, cocoa powder and milk. Whisk until everything is dissolved and smooth
CHOCOLATE-ALMOND FUDGE SQUARES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 102 per servingTotal Time 4 hrs 10 mins
- Melt 12 oz. chocolate with cream in a heatproof bowl set over a medium pan of 1 1/2 inches of simmering water, whisking until smooth (do not let bottom of bowl touch water). Remove pan from heat and whisk in vanilla and salt until smooth. Set aside.
- Melt remaining chocolate in another bowl set over same pan of simmering water, whisking until smooth. Pour plain chocolate into prepared pan and spread to coat bottom evenly. Refrigerate for about 10 minutes to set chocolate.
- Spread chocolate and cream mixture over set chocolate. Sprinkle evenly with almonds and gently press into chocolate. Let cool to room temperature, and then refrigerate, covered, until very firm, 3 to 4 hours, or overnight.
CHOCOLATE ALMOND BUTTER FUDGE - DOUG KAUFMANN'S KNOW THE CAUSE
From knowthecause.com
Cuisine AmericanEstimated Reading Time 30 secsCategory Dessert
- In a small saucepan, melt almond butter, coconut oil, maple syrup, and vanilla extract together over low heat. Once melted together, add cocoa powder and mix until smooth.
- Pour into 13x9 pan lined with parchment paper and refrigerate for at least two hours. Cut into squares and store in the fridge.
ALMOND FUDGE TOPPED SHORTBREAD | RECIPES
From hersheyland.com
Servings 24Total Time 4 hrs 45 minsCategory Tags
- Beat butter, powdered sugar and salt in large bowl until fluffy. Add flour; stir until well blended. With floured hands, press evenly into prepared pan.
- Bake 20 minutes or until lightly browned. Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in almond extract. Spread evenly over baked shortbread. Sprinkle with almonds; press down firmly. Cool.
- Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature. *For a crisper shortbread reduce butter to 1/2 cup (1 stick).
CHOCOLATE TOASTED ALMOND FUDGE - RECIPE GIRL®
From recipegirl.com
5/5 (1)Total Time 40 minsCategory DessertCalories 182 per serving
- Combine the sugar, condensed milk, water, cream and butter in heavy 3-quart saucepan. Stir over medium-low heat until the sugar dissolves. Increase the heat to high and bring the mixture to a rolling boil. Reduce the heat to medium-high and stir the mixture constantly but slowly with a wooden spoon until a clip-on candy thermometer registers 234°F., about 9 minutes.
- Pour the mixture over the ingredients in the metal bowl (do not scrape the pan). Stir the fudge vigorously with a wooden spoon for about 2 minutes (the chocolates will melt and the fudge will thicken slightly, but the mixture will still be very glossy). Set aside 2 tablespoons of toasted nuts for garnish, and stir the remaining nuts into the fudge.
CHOCOLATE ALMOND FUDGE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 4Total Time 4 hrsCategory Tags
- Stir together sugar, marshmallow creme, evaporated milk and butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil, stirring constantly, 7 minutes. Remove from heat; immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds, if desired.
- Pour mixture into prepared pan; cool until firm. Use foil to lift fudge from pan; peel off foil. Cut into 1-inch squares. Store in tightly covered container.
2 INGREDIENT CHOCOLATE ALMOND BUTTER FUDGE - DARN GOOD VEGGIES
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Reviews 3Estimated Reading Time 3 minsCategory Sweet ThingsTotal Time 10 mins
- Line a loaf pan or rectangular storage container with parchment paper (I used a rectangular storage container that was about 5×8 inches) and set aside.
- Add the chocolate to a microwave safe bowl. Heat at 50% powder for 30 seconds. Stir and repeat until the chocolate is melted, then stir in the almond butter.
- Pour the mixture into the prepped container and place in the fridge to set. Once set, slice and serve. Store any leftover fudge in the refrigerator.
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Servings 24Total Time 3 hrs 25 minsCategory DessertCalories 104 per serving
- Bring coconut milk to a simmer in a medium saucepan. Turn off heat. Pour chocolate into coconut milk and let sit for 2 minutes undisturbed to melt. Using a spatula gently stir chocolate and coconut milk mixture until all the chocolate is melted and mixture is smooth.
- Add almond butter and stir in gently until well combined. Pour mixture into a shallow parchment-lined container and chill in refrigerator until firm (about 3-4 hours).
- Meanwhile, pre-heat oven to 350 F. Place sliced almonds evenly on a parchment-lined baking sheet and toast in oven until lightly golden (about 3 minutes). Let cool completely and coarsely chop. Place toasted and chopped almonds on a large shallow plate.
- Lift parchment out of container and using a knife cut truffles into 24 squares. Using your hands quickly roll the squares into balls and then roll the balls in the chopped toasted almonds.
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