Description
Indulge in this rich and creamy Dark Chocolate Fudge with Almonds, combining smooth dark and semi-sweet chocolate chips with toasted almonds for a delightful crunch. Perfectly sweetened with condensed milk and enhanced with a hint of vanilla and almond extracts, this no-bake treat sets beautifully in the refrigerator for a decadent dessert or snack.
Ingredients
Chocolate Mixture
- 2 cups Dark chocolate chips (60% cacao)
- 1 cup Semi-sweet chocolate chips
- 1 can (14 oz) Sweetened condensed milk
- 2 tablespoons Unsalted butter (at room temperature)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Almond extract (optional)
Almonds
- 1 cup Sliced almonds (toasted for extra flavor)
Instructions
- Prepare the Pan: Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides for easy fudge removal. Lightly grease the parchment with butter or non-stick spray to prevent sticking.
- Melt Chocolate Mixture: In a saucepan or nonstick skillet, combine the dark chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Melt over low heat, stirring continuously with a spatula or wooden spoon until the mixture is smooth and fully combined.
- Add Flavorings: Remove the pan from heat and stir in the vanilla extract and almond extract (if using) thoroughly to infuse the chocolate mixture with extra aroma and flavor.
- Incorporate Almonds: Fold in the toasted sliced almonds carefully, reserving a few to sprinkle on top later for decoration and extra texture.
- Pour and Smooth: Pour the fudge mixture into the prepared pan and use a rubber spatula to spread it evenly and smooth the surface.
- Top with Almonds: Sprinkle the reserved sliced almonds evenly over the top of the fudge and gently press them in so they stick as the fudge sets.
- Chill to Set: Place the pan in the refrigerator for at least 2 hours, or until the fudge is firm and set enough to slice.
- Cut and Serve: Once the fudge is firm, lift it out of the pan by lifting the parchment paper edges. Place on a cutting board and cut into 16 squares using a sharp knife. Serve immediately or store in an airtight container in the fridge.
Notes
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until fragrant and lightly browned.
- Use high-quality chocolate chips with at least 60% cacao for the best rich chocolate flavor.
- If you prefer a nuttier taste, you can substitute almonds with other nuts like pecans or walnuts.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- For cleaner slices, warm the knife under hot water and wipe dry before each cut.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
