I have major love for anything almond and chocolate together. This recipe is a favorite, I typically make it around the holidays, but it's appropriate all year. Plus, why buy fudge when you can make it yourself? Simple recipe, totally delicious.
"I store my fudge in the fridge, in a covered container, then let it come to room temperature before eating."
Notes: Butter is unsalted.
Ingredients: 6 oz. milk chocolate, 6 oz. dark chocolate, 1 14 oz. can sweetened condensed milk, 1/4 tsp. salt, 1/2 tsp. almond extract, 2 tbsp. butter, 1 cup shaved almonds.
Makes about 60, 1-inch pieces.
1. Line an 8x8 baking dish with parchment paper in one direction.
2. Add all ingredients except almonds into a heavy-bottomed saucepan. Heat over low heat until chocolate is melted, and everything has been stirred together nicely.
3. Fold in almonds. Tip into the baking dish, smoothing the top evenly. Refrigerate for 2 hours or until set.
4. Loosen fudge with a knife around the edges, then lift out by the parchment paper. Slice into small pieces.