This is a melt in your mouth, smooth and creamy fudge; rich with dark chocolate and almonds. I fell head over heels for the combination of almonds and chocolate this past summer when I couldn’t stop making Double Chocolate Almond Ice Cream.
The almond flavor is subtle and it takes a moment to realize what makes the chocolate flavor special. If you haven’t tried it yet, I highly recommend swapping almond for vanilla next time you make your favorite chocolate cake.
Almond flavoring is a fantastic way to change up your favorite chocolate recipes.
Microwave Fudge
This fudge received rave reviews from everyone who tried it. Thanks to Sue, for the brilliant idea of making fudge in the microwave.
As it turns out, fudge doesn’t need to be time-consuming or tricky at all.
This is the easiest fudge I’ve ever made and it is also the creamiest, smoothest fudge I’ve ever tasted!
Dark Chocolate Almond Fudge
Ingredients
- 14 ounces sweetened condensed milk this was 1 can
- 12 ounces dark chocolate chips about 2 cups worth
- 1/4 cup butter
- 1 teaspoon almond extract
- 1/2 cup sliced almonds plus 1-2 tablespoons more for topping
Instructions
- Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Stir in the extract and the almonds. Pour into a well-greased or parchment lined 8" pan. Chill until ready to serve. Store in an airtight container in the refrigerator for up to a week. Enjoy!
Lizzy (Good Things) says
Hiya Mary, love your page… this fudge is fabulous… I made my version a while ago and posted it on my site too with a link back to yours. Happy cooking.
Linda Hoffman says
Can this be frozen?
Genevieve says
gonna try this today. Txs MERRY CHRISTMAS
Chika says
Can i use cocoa powder inplace of the chocolate? If yes, how do i do that?
Curious says
Can cocoa powder be used in place of the chocolate? If yes, how do ido it?
Mary says
Unfortunately, this fudge will not work the same way without the chocolate.
Allison says
Is it better to chill it in a well greased pan or parchment paper? The parchment paper doesn’t want to lay down.
Thanks
Nadia says
If the parchmen paper won’t sit, just drizzle a bit of water in the pan and it will stick. Don’t worry, it won’t ruin it, done it a million times! 🙂
Nadia says
This recipe looks amazing, I can’t wait to try it! I’ve never had fudge before since it’s something we don’t have in my country and I’m really curious about it. I can find all of the ingredients and I was thinking I would do it with almonds and orange, can I add vanilla extract or orange juice instead? Or will it ruin the whole thing (texture-wise)? Thanks 🙂
Mary says
Vanilla extract will work fine. However, I’d try orange extract vs orange juice. You won’t want to add more than a teaspoon of either one.
Nadia says
Great! Thanks a lot for the quick answer! 🙂
Mimi says
Can fudge be frozen? If so for how long.
Shada says
This was terrible and it broke my heart. So many great ingredients wasted. It’s not even edible. 1 full teaspoon of almond extract made it taste disgusting, it was so strong your mouth kind of burns from the extract, and you can’t really taste the (expensive) chocolate. I want to try it again with maybe 1/8th teaspoon extract instead.
Kentuckylady717 says
Love the candy recipes….I’m all about easy….
But noticed something on the right side of this and it looked like corn in a bowl and someone was using a chip to dip it out…can you tell me what this was, and where is it on your blog….or just send me the recipe…..
Thank You,
Mary says
I am guessing that you saw the video for this recipe for Hot Corn Dip. (We love it!) https://barefeetinthekitchen.com/mexican-corn-dip-recipe/
Patricia Francis says
What happens to it after a week? Other fudge lasts longer,…My problem is I would like
to mail it for Xmas gifts. Would it live thru the transport?
Mary Younkin says
Honestly, I keep this fudge in the refrigerator for a couple of weeks without any issues (and in cold weather, it should ship just fine), but for safety’s sake, I typically say it lasts about a week.
Amber D Baca says
What did I do wrong. That my fudge is sticky?
Mary Younkin says
The quick fudge recipes do tend to be a little bit more sticky than traditional fudge. However, it may also need more time in the refrigerator.
Brian says
I’ve been using the recipe ever since you first published it. It’s always a hit!!
Mary Younkin says
I’m thrilled that you love the fudge, Brian!
Twinkle says
Which butter to use?
Salted or unsalted?
Mary Younkin says
I use salted butter for everything I make.
Robyn says
How long do you need to refrigerate it until it becomes hard?
Mary Younkin says
It should be firm in a few hours, Robyn.
Gwen Skeen says
I don’t like dark chocolate. Can you use milk chocolate chips or semi sweet chocolate chips.
Mary Younkin says
Sure, Gwen. You should be able to use whichever chocolate you like best. Enjoy!