Dark Chocolate Almond Fudge

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This is a melt in your mouth, smooth and creamy Chocolate Almond 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

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 extract 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 recipe I’ve ever made and it is also the creamiest, smoothest fudge I’ve ever tasted!

Once you’ve tried your first five-minute fudge recipe, you’ll want to make the Creamy Peanut Butter Fudge, Rocky Road Fudge, and Chocolate Covered Pretzel Fudge recipes too.

Check out all of the Gluten Free Dessert Recipes on this website!

Chocolate Almond Fudge Ingredients

  • sweetened condensed milk
  • dark chocolate chips
  • butter
  • almond extract
  • sliced almonds
Chocolate Almond Fudge requires 5 minutes effort and never fails to impress.

How To Make Five Minute Fudge

  1. Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.
  2. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Stir in the extract and the almonds.
  3. Pour into a well-greased or parchment lined 8″ pan. Chill until ready to serve.
  4. Store in an airtight container in the refrigerator for up to a week. Enjoy!

PLEASE NOTE: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.

The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.

Even if you’ve had success subbing with something else in other recipes, I promise that you NEED to use sweetened condensed milk for this fudge recipe!

Chocolate Almond Fudge is a holiday favorite
Can I Make Fudge On The Stove?

Yes, you can make this fudge on the stove. Keep the heat low and use a double boiler method. The microwave melting method makes this recipe ultra-quick and easy. However, if you don’t happen to be a fan of the microwave (or don’t have one), you can easily melt the chocolate, milk, and butter in a double boiler on the stovetop. It will just take a few minutes longer.

Can I Freeze Fudge?

Yes, you can freeze fudge. Wrap it tightly in parchment (cut or uncut) and then slide it into a zip-close freezer bag. Press the air out of the bag and freeze flat.

Can I Add Nuts To Fudge?

Yes, nuts can be added to almost any fudge recipe. No other adjustments will need to be made.

Can I Substitute The Sweetened Condensed Milk?

No, you can not make this without regular sweetened condensed milk. Nothing else will work. The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.

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Almond Fudge

Dark Chocolate Almond Fudge

4.17 from 12 votes
This is a melt in your mouth, smooth and creamy fudge; rich with dark chocolate and almonds.
Pin Print Review
Prep Time: 5 mins
Total Time: 5 mins
Servings: 48 1″ pieces


  • 14 ounces sweetened condensed milk
  • 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. Add the extract and the almonds. Stir once more to mix throughout.
  • 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!


Calories: 80kcal · Carbohydrates: 9g · Protein: 1g · Fat: 4g · Saturated Fat: 3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 5mg · Sodium: 27mg · Potassium: 84mg · Fiber: 1g · Sugar: 7g · Vitamin A: 52IU · Vitamin C: 1mg · Calcium: 48mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 12/3/13 – recipe notes and photos updated 12/15/21}

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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. Anonymous says

    There is an unsweetened sweetened condensed milk? Sure you don't mean evaporated milk? I just tried this one last night and it was very easy with the microwave. I'd think the stove would be nearly as fast but you'd have to watch scorching with the heat under the pot instead of more uniform in the microwave. I of course couldn't leave it TOTALLY unchanged but the only thing I changed was "just a few" raw cacao nibs on the top before baking. Honestly I love those things in my baked goods. But just a few. I didn't want to distract from the wonderfulness of the almonds and chocolate together. Thanks for an easy but great recipe.

  2. Jane Wilderness says

    Mary this looks divine! I can't wait to give it a try…in fact, I think a test batch is in order to make sure it will work for us for Christmas. Yeah…that's it….a "test batch"…for me to "quality test"….

    That's my story and I'm sticking to it!

    ~Rachael Ruelas, The Wilderness Girls

    • Jane Wilderness says

      I finally got around to trying this and it rocks my world. I've never made fudge before but my mom does this laborious recipe that involves lots of stirring over a hot pan. This recipe is where it's at! Easy AND Delish.


  3. Karen says

    I made this twice and similar versions of it with peanut butter chips and white chocolate chips with dried cherries and pecans..they were all delicious!!!
    5 stars

  4. 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! 🙂

  5. 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 🙂

  6. 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

  7. 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

  8. 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.

  9. Aanya Singh says

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

  10. R bed says

    Doesn’t turn out worth crap. Fudge does not set up and does not turn out like the picture. Way too much almond extract as well. It’s basically like chocolate almond goo. What a waste of ingredients!
    Not happy and will not make again. I do not recommended this recipe.1 star

    • Mary Younkin says

      It sounds like there may have been an issue with your ingredients. Did you use sweetened condensed milk? The most common issue people have is accidentally subbing evaporated milk for condensed milk. It definitely should have set up for you.

  11. Megan B says

    Frustrating that the link from the buckeye fudge leads to this for the chocolate layer as the two would be terrible together. I modified it to exclude the almond ingredients but am unsure what the original recipe was. I use this every year for holiday baking.

  12. Kathy E. says

    Super easy and creamy! I used fat free sweetened condensed milk with no problems. The full teaspoon of almond extract is too much for our tastes, so next time I’ll use only 1/2 teaspoon.4 stars