Super Easy Cherry Almond Fudge Food

ALMOND CHERRY FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave, melt chocolate chips and milk on high for about 1 minute; stir. Microwave in additional 10- to 20-second intervals until melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

SUPER-EASY CHERRY ALMOND FUDGE

Steps:

• Line 9-inch square pan with foil; spray foil with cooking spray. In large microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
• Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
• Using foil, lift fudge out of pan; remove foil. Cut into 6 rows by 6 rows. Store tightly covered.

SUPER EASY CHERRY ALMOND FUDGE

Steps:

• Put chocolate squares and milk in a microwave safe bowl for 2 min or until almost melted.
• Stir in almond extract and stir until chocolate is melted and all is blended.
• Pour fudge batter into an 8 x 8 baking dish lined with parchment paper and spread evenly.
• Top fudge with rows of cherrys with sliced side down.
• Refrigerate for atleast 2 hours and then slice after fudge is firm.
• Enjoy!

EASY MICROWAVE CHERRY ALMOND FUDGE

Steps:

• Place sweetened condensed milk and chocolate chips in a microwaveable bowl.
• Cook on high for three minutes.
• Stir.
• Cook another minute or more, until blended and creamy.
• Cooking time will vary by microwave.
• Add cherry juice, extract, and cherries.
• Cook two more minutes.
• Remove from microwave and add nuts if desired.
• Line a 8 x 8 inch pan with foil.
• Butter foil.
• Add fudge mixture.
• Allow to cool.
• Remove foil from fudge and cut into 1 inch cubes.
• Keep in cool place.

CHERRY GARCIA FUDGE

Steps:

• First, make the biscuit base. In a large bowl mix the biscuits (which should be crushed to a powder - try putting in a bag and bashing with a rolling pin!) with 1/3 of the condensed milk. Spread over the base of a cake tin or baking tray and chill while you prepare the fudge topping.
• Put the rest of the condensed milk, white chocolate and butter in a saucepan, over a low heat.
• When all the chocolate has melted, stir in the cherries, almonds and almond essence - this is to taste and you may want more or less, so add the almond essence in tiny quantities!
• Remember the longer you boil the fudge, the harder it will set. I like mine squidgy so removed it from the heat almost straight away; if you like it crumbly, let it boil for a few minutes. Then pour over the biscuit base and refrigerate until set.
• It should then cut into around 32 bite-sized pieces, although this will depend on the size of the tin used. The pieces will seem small but trust me, they are very rich, and just one will satisfy sweet cravings!
• The method for the 'fudge' initially came from a Nigella recipe (chocolate pistachio, highly recommended!) and as she says, you can stash them in the freezer and eat straight away from there, no need to thaw. Alternately these make lovely Christmas gifts, or as that 'something sweet' with coffee. Enjoy!

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.