Chocolate Toasted Almond Fudge
Another perfect chocolate fudge recipe studded with toasted almonds!
Foto: RecipeGirl
Ingredients
- 6 ounces bittersweet or semisweet chocolate, (chopped)
- 1/4 cup jarred marshmallow creme
- 1 1/2 ounces unsweetened chocolate, (chopped)
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 1/2 cups granulated white sugar
- 3/4 cup sweetened condensed milk
- 1/3 cup water
- 1/3 cup whipping cream
- 1/4 cup (1/2 stick) unsalted butter, (cut into pieces)
- 3/4 cup slivered almonds, (toasted)
Steps
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Line a 9x5-inch loaf pan with foil, overlapping the sides.
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Place the first 5 ingredients (through almond extract) in medium metal bowl; set aside.
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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.
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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.
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Transfer the fudge to the prepared pan; smooth the top with a rubber spatula. Sprinkle with the reserved nuts. Refrigerate, uncovered, until firm enough to cut, about 2 hours.
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Using the foil as an aid, lift the fudge from the pan. Fold down the foil sides. Trim the ends of the fudge to make even. Cut into 24 pieces.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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