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.
SALTED CHOCOLATE ALMOND FUDGE
Smoked almonds, dried cherries and sea salt combine with chocolate and sweetened condensed milk to give this traditional fudge a high-end, flavor-foward makeover. A great gift for your nearest and dearest.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 8
Steps:
- Line cookie sheet with foil. Line 8-inch square pan with foil.
- In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.
- In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave 1 minute longer. Add almonds and dried cherries; stir until blended.
- Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Piece, Sodium 35 mg, Sugar 18 g, TransFat 0 g
CHOCOLATE ALMOND BUTTER POTATO FUDGE
With a peanut allergy and several jars of almond butter, both smooth and crunchy, I searched for a way to use them that wasn't just substitute almond butter for peanut butter. The more I looked, the more I realized I needed to try to come up with a recipe to my taste, and my Hubby's. The potato candy recipes got me thinking, so I added cocoa and a couple other ingredients, and this is what I got. My husband declared it "better than fudge!" The slices are usually about 2" in diameter. My rolling technique leaves something to be desired, so mostly, my slices aren't "round." This is a rich candy that can be vanilla or chocolate or other flavors can be added to the fudge part, for instance, a cherry fudge with the almond butter would be nice. (The almond butter swirls show up better in a lighter colored fudge.) Hope you enjoy it!
Provided by Sandi Weiso Brown @sis03
Categories Candies
Number Of Ingredients 12
Steps:
- Ingredients: 2/3 C. potato flakes (Hungry Jack's) 2/3 C. water 1/3 C. milk Or 1 C. stiffly mashed, plain cooked, pealed potato 2 tsp. vanilla extract 2 pounds confectioner's powdered sugar ¼ C. Hershey's or good quality unsweetened cocoa (for vanilla fudge, leave out the cocoa) ¼ to ½ tsp. salt--can be left out. 1 ½ Tbl. Very softened butter, but not melted completely. 1 12-oz. jar no-stir (or thoroughly stirred) almond butter--Creamy or Crunchy. (can use peanut butter or hazelnut butter or other nut butters) *Other possible ingredients: finely shredded coconut; toffee chips; chopped cherry, etc.
- Directions: Please read ALL directions first!
- Thoroughly mix or mash potato; mix in vanilla, and set aside.
- Put about 1 pound of powdered sugar into a large mixing bowl. Mix cocoa and salt into sugar.
- Stir the 1 Cup of potato mixture with vanilla into the 1 pound of p. sugar, until completely mixed. Mixture will be fairly moist.
- Add the very soft butter, mixing well. (Save a little sugar to powder the rolling surface so the fudge dough will not stick.)
- This is important, and the fun part! Be patient, it will be worth it! Continue blending, very well, the remaining pound of powdered sugar about half a cup at a time into the mixture until the fudge dough is the texture of play dough. Use your hands to knead the fudge dough to the right texture.
- You want the fudge dough to be thick, but not sticky, and flexible enough to roll out, and then, roll up as you would a jelly roll. If fudge dough is too dry, lightly moisten your hands with water and knead the dough until all moisture is evenly incorporated. A little water goes a long way! Continue to knead and add moisture as needed, until the fudge dough is ready to roll out.
- Roll out dough into about a 12" circle or rectangle and thickness is about 3/8". I do the rolling on non-stick foil or sugar-dusted wax paper or sugar-dusted surface. Try lightly rolling edge of dough into a tube, if the dough is too dry and cracks too much, you can re-knead adding more moisture into the dough. Continue until fudge dough has the consistency and flexibility of play dough, and not too sticky.
- After rolling out dough into shape, spread the almond butter over the entire surface of the fudge dough. (If you would like, you can sprinkle finely shredded coconut or other ingredients over the almond butter for added flavor.)
- Start rolling dough with almond butter into as tight a roll as you can (without squeezing out the almond butter) to start so the roll will not be too large in diameter when completed. (When finished, mine is a kind of "square" roll instead of round. It will make square pieces when completely cut.)
- If the fudge dough is not already as stiff as you would like, you may chill the roll for half hour or so, then slice roll into ½" slices; then, cut slices into fourths (about normal fudge-size pieces), but, as it is a fudge, you can slice first, then refrigerate (I slice first since slicing will become more difficult as the fudge firms).
- Enjoy!
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.
CHOCOLATE-ALMOND BUTTER FUDGE SAUCE
Steps:
- Place cream, water, cocoa powder, corn syrup, and salt in a small saucepan and mix to combine. Bring to a simmer over medium heat, whisking frequently, mixture is slightly thickened, about 3 minutes.
- Remove from heat and add chocolate, almond butter, and vanilla. Stir until chocolate is melted and sauce is smooth. Serve warm.
CHOCOLATE PEANUT BUTTER POTATO FUDGE
Make and share this Chocolate Peanut Butter Potato Fudge recipe from Food.com.
Provided by Ceezie
Categories Candy
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a 2 1/2 quart microwave safe bowl, cook chocolate pieces, uncovered, on high for 1 1/2-2 minutes or until pieces are melted and smooth, stirring half way through the cooking time.
- Stir in potatoes, peanut butter and vanilla. Add powdered sugar and stir till well blended. With the back of a spoon, press the mixture into a greased 8x8x2-inch pan. Cover and chill. When firm cut into squares.
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- Line a loaf pan or rectangular storage container with parchment paper (I used a rectangular storage container that was about 5×8 inches) and set aside.
- Add the chocolate to a microwave safe bowl. Heat at 50% powder for 30 seconds. Stir and repeat until the chocolate is melted, then stir in the almond butter.
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