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This rich, chocolate-almond fudge does not require a candy thermometer and is a great choice for holiday gifts. Lining the bottom of the pan with wax paper helps keep the fudge from sticking, so you'll get perfect results every time.

Recipe by MyRecipes December 2007

Gallery

Charles Schiller; Styling: Lynn Miller

Recipe Summary

prep:
10 mins
chill:
4 hrs
total:
4 hrs 10 mins
Yield:
64 squares (serving size: 2 squares)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly oil an 8-inch square baking pan and line bottom with waxed paper.

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  • 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.

  • Run a thin, sharp knife around edges of pan. Turn mixture out onto a cutting board and peel away waxed paper. Turn fudge right-side up and, with a sharp knife, cut into 64 (1-inch) squares. Let stand at room temperature for a few minutes before serving.

Nutrition Facts

102 calories; fat 6g; saturated fat 4g; protein 2g; carbohydrates 10g; fiber 2g; cholesterol 8mg; sodium 8mg.
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