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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.
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
How To Make Five Minute Fudge
- 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!
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!
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.
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.
Yes, nuts can be added to almost any fudge recipe. No other adjustments will need to be made.
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.
Dark Chocolate Almond Fudge
Ingredients
- 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
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. 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/3/13 – recipe notes and photos updated 12/15/21}
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.
Can this be frozen?
gonna try this today. Txs MERRY CHRISTMAS
Can i use cocoa powder inplace of the chocolate? If yes, how do i do that?
Can cocoa powder be used in place of the chocolate? If yes, how do ido it?
Unfortunately, this fudge will not work the same way without the chocolate.
Is it better to chill it in a well greased pan or parchment paper? The parchment paper doesn’t want to lay down.
Thanks
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! 🙂
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 🙂
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.
Great! Thanks a lot for the quick answer! 🙂
Can fudge be frozen? If so for how long.
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.
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,
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/
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?
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.
What did I do wrong. That my fudge is sticky?
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.
I’ve been using the recipe ever since you first published it. It’s always a hit!!
I’m thrilled that you love the fudge, Brian!
Which butter to use?
Salted or unsalted?
I use salted butter for everything I make.
How long do you need to refrigerate it until it becomes hard?
It should be firm in a few hours, Robyn.
I don’t like dark chocolate. Can you use milk chocolate chips or semi sweet chocolate chips.
Sure, Gwen. You should be able to use whichever chocolate you like best. Enjoy!
Can I add coconut to make it like almond joy?
I haven’t tried it myself, Courtney, but that could be delicious!
Just made some changes to your recipe and decided to go for some layering..the fudge turned out delicious❣
I’m thrilled that you’re enjoying it, Aanya.
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.
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.