Coconut Almond Fudge Food

COCONUT ALMOND FUDGE

Coconut Almond Fudge image

All the flavors of your favorite coconut almond candy bar in a super simple fudge!

Provided by Annalise

Categories Dessert

Time 1h40m

Number Of Ingredients 10

Ingredients

3 cups dark chocolate chips ((510 grams))
14-oz can sweetened condensed milk ((400 grams))
1 cup sliced almonds ((86 grams))
14-oz can sweetened condensed milk
1 teaspoon vanilla extract
¼ teaspoon coarse salt
2 cups powdered sugar ((227 grams))
2 - 2 ½ cups sweetened flaked coconut ((170 - 190 grams))
1 cup dark chocolate chips ((170 grams))
36 whole almonds ((about ¼ cup, 35 grams))

Steps:

Line an 8-inch square pan with foil and grease lightly with non-stick spray.
Put the dark chocolate and sweetened condensed milk in a large microwave safe bowl. Microwave at 50% power for 1 minute, then remove and stir. Microwave in additional 30-second intervals until chocolate is almost completely melted (2 minutes total was perfect for me). Stir until smooth. Mixture will be thick and sticky, do not overheat. Stir in sliced almonds.
Spread evenly into the bottom of the prepared pan. Set aside.
Pour the sweetened condensed milk into a large bowl. Add vanilla and powdered sugar and mix until smooth. It will be very dry at first, but will come together after a minute or so.
Add 2 cups of the flaked coconut and stir until combined. If mixture still appears quite runny, add the remaining 1/2 cup of flaked coconut.
Spread evenly on top of the fudge layer. Chill for at least 20 minutes.
In a microwave safe bowl, melt the dark chocolate on 50% power for 1-2 minutes until smooth. Spread evenly on top of the coconut layer.
Top with whole almonds. If desired, use a knife to "score" the melted chocolate into 36 pieces before adding the almonds. This helps with placement.
Chill for at least 2 hours. Remove fudge from pan and peel away foil. Cut into pieces and serve or chill for later. Fudge will keep in the fridge for up to 1 week.

Nutrition Facts : Calories 250 kcal, Carbohydrate 33 g, Protein 4 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 8 mg, Sodium 79 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving

COCONUT-ALMOND FUDGE CUPS

Coconut-Almond Fudge Cups image

With a coconut filling, the flavor of these fudgy bites is reminiscent of a favorite candy bar. The recipe makes a big batch so you'll have plenty to share with others.- Maybrie, Taste of Home Online Community

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 13

Ingredients

1 package chocolate fudge cake mix (regular size)
1/2 cup butter, melted
1 large egg
FILLING:
1/4 cup sugar
1/4 cup evaporated milk
7 large marshmallows
1 cup sweetened shredded coconut
TOPPING:
3/4 cup semisweet chocolate chips
1/4 cup evaporated milk
2 tablespoons butter
1/2 cup sliced almonds

Steps:

In a large bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350° for 8 minutes. , Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool., For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups., For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator.

Nutrition Facts :

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