Best Almond Joy Fudge Recipes

ALMOND JOY FUDGE BROWNIES

Steps:

• Prepare mix according to brownie package directions, except only use 3 tablespoons
• of vegetable oil.
• Pour into a greased 9 x 13" pan.
• Pour and spread 1 cup of condensed milk.
• Sprinkle with chopped candy bars and toasted almonds.
• Bake at 350 for 35-38 minutes.
• Let cool completely before cutting into 2 dozen bars.

ALMOND JOY® FUDGE

Steps:

• Combine milk chocolate, condensed milk, and butter in a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate is melted, about 5 minutes. Remove from heat.
• Mix almonds and coconut into melted chocolate. Pour into a 9-inch pan and spread evenly. Pat down to make fudge even. Refrigerate until firm, about 1 hour. Cut into squares.

ALMOND JOY FUDGE BROWNIES - USE UP THAT LEFTOVER HALLOWEEN CANDY

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with nonstick spray.
• Prepare mix according to package directions, except use only 3 tablespoons of vegetable oil. Pour into your preprared pan.
• Pour and spread condensed milk on top of the mixture.
• Sprinkle with chopped candy bars and almonds.
• Bake for 35 to 38 minutes.

ALMOND JOY FUDGE RECIPE - (4.4/5)

Steps:

• Prepare a 9×9-inch baking dish by lining it with parchment paper and lightly spraying with non-stick cooking spray. Set aside. In a medium saucepan over low heat, stir together the Hershey's Kisses, the chocolate melting candy, and the whole can of sweetened condensed milk until melted and smooth. The mixture should start to pull away from the edges of the pan. Scrape fudge into the prepared baking dish and set aside. In a large bowl, mix together the 1/2 cup + 1 tbsp. sweetened condensed milk, the coconut, and the powdered sugar. It's best if you can use a stand mixer for this, as it really takes some "elbow grease" to mix it together thoroughly. If you choose to mix by hand, be aware, the mixture may appear dry at first, but as you continue to "work" the coconut, the consistency will improve. Spread out a piece of parchment or wax paper that is approximately the size of the 9×9-inch dish. Scrape out the coconut mixture onto the paper. Use a rubber spatula or clean hands to press the coconut into a square the size of the dish. Invert the coconut square on top of the fudge and gently press down. Spread the almonds evenly over top of the coconut layer. Microwave the remaining melting chocolate for one minute. Stir until smooth and pour as evenly as possible over the almonds. Use a rubber spatula to gently spread the chocolate in an even layer. Let fudge cool completely to set, about 4-6 hours at room temperature or an hour in the refrigerator. Cut into 1 inch squares to serve. (I found that inverting the dish onto a cutting board and cutting from the bottom, the soft layer, down to the hard chocolate layer made the cutting a little less messy.)

ALMOND " JOY" FUDGE

Steps:

• Butter an 8-inch square baking pan. Line with enough waxed paper to overhang 2 sides by 2 inches.
• In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute.
• Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use waxed paper to help remove from pan. Peel off paper, then cut into squares.

ALMOND JOY FUDGE

Steps:

• Butter an 8" square baking pan and line with wax paper to overhang two sides by 2 inches.
• In pan, combine chips and milk over medium heat and cook, stirring constantly until melted& smooth.
• Remove from heat and stir in vanilla.
• Cool 1 minute.
• Stir in candy bars and spread mixture evenly in pan.
• Refrigerate until firm for at least 2 hours.
• Use wax paper to help remove from pan.
• Peel off paper and cut into 36 squares.

ALMOND JOY FUDGE

Steps:

• 1. Butter an 8-inch square baking pan.Line with enough wax paper to overhang 2 sides by 2 inches.
• 2. In pot,combine chips and milk over medium heat cook,stirring constantly,until mixture is melted and smooth.Remove from heat; stir in vanilla extract.Cool 1 minute. Stir in candy bars.Spread mixture evenly in pan.Refrigerate until firm,at least 2 hours.Use wax paper to help remove from pan.Peel off paper,then cut into squares.

KETO ALMOND JOY FUDGE

Steps:

• Preheat oven to 325F. Spread out chopped almonds on a baking sheet and toast in the oven for 5 minutes or until just slightly golden. Remove and allow to cool. Add the shredded coconut to a mini chopped and process until finely shredded.
• In a medium saucepan over low heat, add in all the ingredients except the almonds, coconut and vanilla extracts. Stirring constantly, melt the chocolate, butter and mascarpone cheese. Once melted and well combined, remove from the heat and stir in the vanilla and coconut extracts.
• Pour the mixture into a 9" x 9" glass dish that is lined with parchment paper (for easy removal). Pour the chopped almonds over the top and allow to chill in the fridge for at least 3 hours or overnight, until fully set.
• Cut into small squares and serve! Store leftovers in the fridge for a few days or in the freezer.