Dark Chocolate Almond Fudge

53 Comments 4.5

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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.

Dark Chocolate Almond Fudge Recipe by Barefeet In The Kitchen


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 Recipe by Barefeet In The Kitchen
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Dark Chocolate Almond Fudge

4.5 from 10 votes
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Servings: 48 1" pieces


  • 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


  • 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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.

    • 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! 🙂

  2. 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 🙂

  3. 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.1 star

  4. 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,5 stars

  5. 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.

  6. Aanya Singh says

    Just made some changes to your recipe and decided to go for some layering..the fudge turned out delicious❣

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