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.
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
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.
SALTED CHOCOLATE ALMOND FUDGE
Smoked almonds, dried cherries and sea salt combine with chocolate and sweetened condensed milk to give this traditional fudge a high-end, flavor-foward makeover. A great gift for your nearest and dearest.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 8
Steps:
- Line cookie sheet with foil. Line 8-inch square pan with foil.
- In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.
- In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave 1 minute longer. Add almonds and dried cherries; stir until blended.
- Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Piece, Sodium 35 mg, Sugar 18 g, TransFat 0 g
CHOCOLATE FUDGE-ALMOND
Provided by Charlie Trotter
Categories Chocolate Nut Dessert No-Cook Raw Vegan Vegetarian Pescatarian Dairy Free Peanut Free Kosher Diabetes-Friendly
Yield Yield: 2 cups
Number Of Ingredients 5
Steps:
- In a food processor, combine all the ingredients and process until smooth. The mixture will have the consistency of a ganache. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.
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.
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 :
ALMOND WHITE CHOCOLATE FUDGE
Found this in "Food & Family" and is so easy to make. It calls for a minimum of at least 2 hours chilling time. This fudge is a great choice for cookie plates or platters, as well.
Provided by Manami
Categories Candy
Time 12m
Yield 48 serving(s)
Number Of Ingredients 5
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.
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- 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.
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