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!
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!
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!