CHOCOLATE ALMOND FUDGE
Rich chocolate flavor in a creamy fudge enhanced by the crunchy, nutty flavor of almonds. Add this to a holiday dessert table for rave reviews.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 2h15m
Yield 36
Number Of Ingredients 8
Steps:
- Line a 9-inch baking pan with foil; spray foil with cooking spray.
- In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
- Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
- Spread in pan. Cool completely, about 2 hours.
CHOCOLATE-ALMOND FRIDGE FUDGE
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Provided by Chris Morocco
Categories Bon Appétit Dessert Chocolate Almond Nut Tree Nut Avocado Maple Syrup No-Cook Kid-Friendly Vegetarian Vegan Soy Free Wheat/Gluten-Free Dairy Free Peanut Free Healthy
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
- Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
- Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
- Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
- Remove by lifting up parchment, then cut into squares or bars to serve.
- Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.
ALMOND CHERRY FUDGE
I will be making this as a gift for Valentine's Day. I haven't tried it yet but it looks great. Adapted from Quick Cooking.
Provided by bmcnichol
Categories Candy
Time 20m
Yield 1 pound
Number Of Ingredients 5
Steps:
- Grease an 8-in. square pan.
- In a microwave-safe bowl, combine chocolate chips and milk.
- Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted.
- Stir until smooth.
- Stir in the almonds, cherries and extract.
- Spread into prepared pan.
- Cover and chill for 2 hours or until set.
- Cut fudge into 1-in. squares.
- Store in the refrigerator.
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- Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush. Set aside.
- Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Let cool slightly.
- Spray a 9x5" loaf pan with nonstick spray. Line with parchment paper or plastic wrap, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and cooperate more).
- Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
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- Grease and line an 8 inch square baking tin with baking or parchment paper. In a large mixing bowl, add your chocolate and butter and then place on top of a saucepan filled with about 2 inches (5cm) of water – ensuring the bottom of the bowl does not touch the water below.
- Pop onto a medium-low heat, stirring occasionally until completely melted. Gradually stir in your condensed milk, vanilla and baking soda and gently stir until it all comes together.
- Remove from the heat, throw in your nuts and mix through. Moving quickly as it will begin to set, pour the chocolate mixture into your prepared pan and gently smooth over the top. Sprinkle the top with sea salt. Cover and refrigerate for at least 2 hours or until firm. Cut into small squares and serve. Store in the fridge.
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