Best Chocolate Almond Fudge Recipes

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CHOCOLATE ALMOND FUDGE



Chocolate Almond Fudge image

Rich chocolate flavor in a creamy fudge enhanced by the crunchy, nutty flavor of almonds. Add this to a holiday dessert table for rave reviews.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 2h15m

Yield 36

Number Of Ingredients 8

Cooking spray
2 pounds powdered sugar
1 cup unsweetened cocoa powder
½ teaspoon salt
½ cup Almond Breeze Vanilla almondmilk
¾ cup vegan buttery sticks, softened
¾ dash almond flavor
1 cup chopped almonds

Steps:

  • Line a 9-inch baking pan with foil; spray foil with cooking spray.
  • In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
  • Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
  • Spread in pan. Cool completely, about 2 hours.

WHITE CHOCOLATE AND ALMOND FUDGE



White Chocolate and Almond Fudge image

This recipe is from the folks at Hershey's. It's one of the goodies that I'm putting on the Christmas cookie trays. I didn't want to lose the recipe, so I'm posting it here. This recipe does not double well. If you want to make more than the recipe, make it one batch at a time. These looked a bit plain after they were made so I cut them into small squares, dipped them in melted chocolate and topped each one with a sliced almond. They looked very elegant when placed on the trays. Time includes chill time.

Provided by Sandy in Oklahoma

Categories     Candy

Time 2h25m

Yield 36 pieces

Number Of Ingredients 4

2 cups white chocolate chips (1 12-oz package)
2/3 cup sweetened condensed milk (not evaporated milk)
1 1/2 cups coarsely chopped slivered almonds, toasted
1/2 teaspoon vanilla extract

Steps:

  • Line 8-inch square pan with foil, extending foil over edges of pan.
  • Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
  • Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
  • To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.

Nutrition Facts : Calories 95.3, Fat 5.8, SaturatedFat 2.3, Cholesterol 3.2, Sodium 15.8, Carbohydrate 9.6, Fiber 0.5, Sugar 8.9, Protein 2

WHITE CHOCOLATE BAKEWELL (CHERRY AND ALMOND) FUDGE



White Chocolate Bakewell (Cherry and Almond) Fudge image

This is not a true fudge but is so ridiculously easy to make that I had to post it! It also tastes wonderful if you like rich, sweet treats! After making Sam#3's Recipe#305332, I liked it so much that I had to try different variations on the recipe, and this is one that I really like! (Posted with permission). Cook time is chill time.

Provided by Shuzbud

Categories     Candy

Time 3h10m

Yield 24 serving(s)

Number Of Ingredients 6

15 ounces white chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/4 teaspoons almond extract
3/4 cup glace cherries, cut into eighths
glace cherries, to top (optional)
plastic wrap (cling film)

Steps:

  • Put the white chocolate chips and sweetened condensed milk in a saucepan and warm over a very low heat, stirring continuously until the chocolate has melted and the mixture is smooth. Remove from the heat.
  • Stir in the almond extract and then the glace cherries.
  • Line a loaf pan with cling film (saran wrap) and pour the warm fudge mixture inches.
  • Chill in the fridge for at least 3 hours, until completely set (ideally overnight).
  • Then turn out of the pan and serve (this is a soft fudge so is best served slightly chilled).
  • NB If desired, you can quarter extra glace cherries and scatter them over the top of the fudge before chilling to make it look a little more colourful!

CHOCOLATE-ALMOND FRIDGE FUDGE



Chocolate-Almond Fridge Fudge image

The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Chocolate     Almond     Nut     Tree Nut     Avocado     Maple Syrup     No-Cook     Kid-Friendly     Vegetarian     Vegan     Soy Free     Wheat/Gluten-Free     Dairy Free     Peanut Free     Healthy

Yield 8 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
¼ cup sliced almonds
4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed
½ ripe avocado
⅓ cup pure maple syrup
⅓ cup almond butter
1 Tbsp. cocoa powder, preferably Dutch-processed
¾ tsp. kosher salt
Flaky sea salt

Steps:

  • Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
  • Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
  • Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
  • Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
  • Remove by lifting up parchment, then cut into squares or bars to serve.
  • Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.

SALTED CHOCOLATE ALMOND FUDGE



Salted Chocolate Almond Fudge image

Smoked almonds, dried cherries and sea salt combine with chocolate and sweetened condensed milk to give this traditional fudge a high-end, flavor-foward makeover. A great gift for your nearest and dearest.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 36

Number Of Ingredients 8

1 tablespoon butter
1/4 cup packed brown sugar
1 can (6 oz) coarsely chopped smoked almonds
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup milk chocolate chips (6 oz)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup chopped dried cherries
1/2 teaspoon fleur de sel sea salt or coarse sea salt, if desired

Steps:

  • Line cookie sheet with foil. Line 8-inch square pan with foil.
  • In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.
  • In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave 1 minute longer. Add almonds and dried cherries; stir until blended.
  • Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Piece, Sodium 35 mg, Sugar 18 g, TransFat 0 g

CHOCOLATE-ALMOND BUTTER FUDGE SAUCE



Chocolate-Almond Butter Fudge Sauce image

Provided by Aida Mollenkamp

Categories     dessert

Time 7m

Yield 1 1/2 cups

Number Of Ingredients 8

1/2 cup heavy cream
1/4 cup water
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/2 teaspoon kosher salt
11 ounces semisweet chocolate, finely chopped
1/4 cup almond butter
2 teaspoons vanilla extract

Steps:

  • Place cream, water, cocoa powder, corn syrup, and salt in a small saucepan and mix to combine. Bring to a simmer over medium heat, whisking frequently, mixture is slightly thickened, about 3 minutes.
  • Remove from heat and add chocolate, almond butter, and vanilla. Stir until chocolate is melted and sauce is smooth. Serve warm.

ALMOND WHITE CHOCOLATE FUDGE



Almond White Chocolate Fudge image

Found this in "Food & Family" and is so easy to make. It calls for a minimum of at least 2 hours chilling time. This fudge is a great choice for cookie plates or platters, as well.

Provided by Manami

Categories     Candy

Time 12m

Yield 48 serving(s)

Number Of Ingredients 5

12 ounces baker's white chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped toasted almond
1/2 cup dried cranberries
1 tablespoon orange zest

Steps:

  • Line 8" square pan with foil, with ends of foil extending over sides of paan; set aside.
  • Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.
  • Add almonds, cranberries and orange peel, stir until well blended.
  • Spread chocolate mixture into prepared pan.
  • Refrigerate for 2 hours or until firm.
  • Lift fudge from pan, using foil handles.
  • Cut into 48 pieces.
  • Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.

CHOCOLATE ALMOND FUDGE CAKE



Chocolate Almond Fudge Cake image

This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002.

Provided by Derf2440

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1 cup water
1/2 cup sour cream
4 eggs
2 teaspoons vanilla
1 cup whipping cream
1/4 cup cocoa
1/4 cup icing sugar
1 (100 g) package sliced almonds, toasted

Steps:

  • Measure all cake ingredients into large mixer bowl.
  • Beat until blended, then beat on high 3 minutes.
  • Pour into three parchment paper lined or greased 9 inch round layer cake pans.
  • Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
  • Cool in pans 10 minutes, then invert onto cooling rack.
  • Cool completely.
  • Beat cream, cocoa and icing sugar until stiff peaks form.
  • Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
  • Add remaining layers with cream and nuts.
  • Refrigerate until serving time.
  • To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Nutrition Facts : Calories 399.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 99.3, Sodium 387.6, Carbohydrate 49.9, Fiber 3.1, Sugar 27.5, Protein 7

CHOCOLATE ALMOND BUTTER POTATO FUDGE



Chocolate Almond Butter Potato Fudge image

With a peanut allergy and several jars of almond butter, both smooth and crunchy, I searched for a way to use them that wasn't just substitute almond butter for peanut butter. The more I looked, the more I realized I needed to try to come up with a recipe to my taste, and my Hubby's. The potato candy recipes got me thinking, so...

Provided by Sandi Weiso Brown

Categories     Chocolate

Time 25m

Number Of Ingredients 12

2/3 c instant potato flakes, dry (i use hungry jack)
2/3 c water
1/3 c milk (i used 1%)
1 c potato--stiffly mashed, plain cooked, pealed, instead of above 3 ingredients.
2 tsp vanilla extract
2 lb confectioners' sugar
1/4 c cocoa powder, unsweetened--hershey's--leave out for vanilla fudge
1/4-1/2 tsp salt--can be left out
1 1/2 Tbsp very softened butter, not melted
1 jar(s) 12 0z. almond butter, no-stir; creamy or crunchy
can use peanut butter or hazelnut butter or other nut butters.
other possible ingredients: finely shredded coconut; toffee chips; chopped cherry, etc.

Steps:

  • 1. Ingredients: 2/3 C. potato flakes (Hungry Jack's) 2/3 C. water 1/3 C. milk Or 1 C. stiffly mashed, plain cooked, pealed potato 2 tsp. vanilla extract 2 pounds confectioner's powdered sugar ¼ C. Hershey's or good quality unsweetened cocoa (for vanilla fudge, leave out the cocoa) ¼ to ½ tsp. salt--can be left out. 1 ½ Tbl. Very softened butter, but not melted completely. 1 12-oz. jar no-stir (or thoroughly stirred) almond butter--Creamy or Crunchy. (can use peanut butter or hazelnut butter or other nut butters) *Other possible ingredients: finely shredded coconut; toffee chips; chopped cherry, etc.
  • 2. Directions: Please read ALL directions first!
  • 3. Thoroughly mix or mash potato; mix in vanilla, and set aside.
  • 4. Put about 1 pound of powdered sugar into a large mixing bowl. Mix cocoa and salt into sugar.
  • 5. Stir the 1 Cup of potato mixture with vanilla into the 1 pound of p. sugar, until completely mixed. Mixture will be fairly moist.
  • 6. Add the very soft butter, mixing well. (Save a little sugar to powder the rolling surface so the fudge dough will not stick.)
  • 7. This is important, and the fun part! Be patient, it will be worth it! Continue blending, very well, the remaining pound of powdered sugar about half a cup at a time into the mixture until the fudge dough is the texture of play dough. Use your hands to knead the fudge dough to the right texture.
  • 8. You want the fudge dough to be thick, but not sticky, and flexible enough to roll out, and then, roll up as you would a jelly roll. If fudge dough is too dry, lightly moisten your hands with water and knead the dough until all moisture is evenly incorporated. A little water goes a long way! Continue to knead and add moisture as needed, until the fudge dough is ready to roll out.
  • 9. Roll out dough into about a 12" circle or rectangle and thickness is about 3/8". I do the rolling on non-stick foil or sugar-dusted wax paper or sugar-dusted surface. Try lightly rolling edge of dough into a tube, if the dough is too dry and cracks too much, you can re-knead adding more moisture into the dough. Continue until fudge dough has the consistency and flexibility of play dough, and not too sticky.
  • 10. After rolling out dough into shape, spread the almond butter over the entire surface of the fudge dough. (If you would like, you can sprinkle finely shredded coconut or other ingredients over the almond butter for added flavor.)
  • 11. Start rolling dough with almond butter into as tight a roll as you can (without squeezing out the almond butter) to start so the roll will not be too large in diameter when completed. (When finished, mine is a kind of "square" roll instead of round. It will make square pieces when completely cut.)
  • 12. If the fudge dough is not already as stiff as you would like, you may chill the roll for half hour or so, then slice roll into ½" slices; then, cut slices into fourths (about normal fudge-size pieces), but, as it is a fudge, you can slice first, then refrigerate (I slice first since slicing will become more difficult as the fudge firms).
  • 13. Enjoy!

CHOCOLATE FUDGE-ALMOND



Chocolate Fudge-Almond image

Provided by Charlie Trotter

Categories     Chocolate     Nut     Dessert     No-Cook     Raw     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Kosher     Diabetes-Friendly

Yield Yield: 2 cups

Number Of Ingredients 5

1 cup raw almond butter, at room temperature
1/2 cup maple syrup
1/2 cup Green & Black's Organic cocoa powder
Seeds from 1/4 vanilla bean
1 1/2 teaspoons nama shoyu

Steps:

  • In a food processor, combine all the ingredients and process until smooth. The mixture will have the consistency of a ganache. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

CHOCOLATE-ALMOND FRIDGE FUDGE



Chocolate-Almond Fridge Fudge image

The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao. Lower percentages will result in fudge with a scoopable ganache-like texture.

Provided by @MakeItYours

Number Of Ingredients 9

Nonstick vegetable oil spray
¼ cup sliced almonds
4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed
½ ripe avocado
⅓ cup pure maple syrup
⅓ cup almond butter
1 Tbsp. cocoa powder, preferably Dutch-processed
¾ tsp. kosher salt
Flaky sea salt

Steps:

  • Preparation Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass. Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.) Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed. Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour. Remove by lifting up parchment, then cut into squares or bars to serve. Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.

ALMOND CHOCOLATE FUDGE



Almond Chocolate Fudge image

a variation where, you can use white chocolate bark, OR chopped almond bark. For darker fudge, use 1 white bark, and 1 dark bark.

Provided by weekend cooker

Categories     Candy

Time 3h10m

Yield 40-50 pieces, 40-50 serving(s)

Number Of Ingredients 4

2 (16 ounce) jars slightly dry roasted salted peanuts
1 (12 ounce) package semi-sweet chocolate chips
1 (4 ounce) bar German chocolate, broken into small pieces
2 (24 ounce) packages white chocolate bark or 3 lbs almond bark, chopped

Steps:

  • Place peanuts in a 5 quart slow cooker sprayed with vegetable cooking spray.
  • In layers add chocolate chips, German chocolate, white chocolate bark.
  • Repeat add vanilla extract to the last layer.
  • Cover and cook on low for 3 hours without removing lid.
  • After the 3 hours, remove lid, stir and cool in covered slow cooker.
  • Stir again, and driop by teaspoon onto waxed paper.

Nutrition Facts : Calories 706.4, Fat 54.2, SaturatedFat 14.2, Cholesterol 4.8, Sodium 682.4, Carbohydrate 44.4, Fiber 7.1, Sugar 29.5, Protein 21.4

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