Chocolate Almond Fridge Fudge Recipes

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CHOCOLATE ALMOND FUDGE



Chocolate Almond Fudge image

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

Cooking spray
2 pounds powdered sugar
1 cup unsweetened cocoa powder
½ teaspoon salt
½ cup Almond Breeze Vanilla almondmilk
¾ cup vegan buttery sticks, softened
¾ dash almond flavor
1 cup chopped almonds

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



Chocolate-Almond Fridge Fudge image

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

Nonstick vegetable oil spray
¼ cup sliced almonds
4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed
½ ripe avocado
⅓ cup pure maple syrup
⅓ cup almond butter
1 Tbsp. cocoa powder, preferably Dutch-processed
¾ tsp. kosher salt
Flaky sea salt

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 FUDGE CAKE



Chocolate Almond Fudge Cake image

This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002.

Provided by Derf2440

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1 cup water
1/2 cup sour cream
4 eggs
2 teaspoons vanilla
1 cup whipping cream
1/4 cup cocoa
1/4 cup icing sugar
1 (100 g) package sliced almonds, toasted

Steps:

  • Measure all cake ingredients into large mixer bowl.
  • Beat until blended, then beat on high 3 minutes.
  • Pour into three parchment paper lined or greased 9 inch round layer cake pans.
  • Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
  • Cool in pans 10 minutes, then invert onto cooling rack.
  • Cool completely.
  • Beat cream, cocoa and icing sugar until stiff peaks form.
  • Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
  • Add remaining layers with cream and nuts.
  • Refrigerate until serving time.
  • To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Nutrition Facts : Calories 399.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 99.3, Sodium 387.6, Carbohydrate 49.9, Fiber 3.1, Sugar 27.5, Protein 7

SALTED CHOCOLATE ALMOND FUDGE



Salted Chocolate Almond Fudge image

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

1 tablespoon butter
1/4 cup packed brown sugar
1 can (6 oz) coarsely chopped smoked almonds
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup milk chocolate chips (6 oz)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup chopped dried cherries
1/2 teaspoon fleur de sel sea salt or coarse sea salt, if desired

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 FUDGE-ALMOND



Chocolate Fudge-Almond image

Provided by Charlie Trotter

Categories     Chocolate     Nut     Dessert     No-Cook     Raw     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Kosher     Diabetes-Friendly

Yield Yield: 2 cups

Number Of Ingredients 5

1 cup raw almond butter, at room temperature
1/2 cup maple syrup
1/2 cup Green & Black's Organic cocoa powder
Seeds from 1/4 vanilla bean
1 1/2 teaspoons nama shoyu

Steps:

  • In a food processor, combine all the ingredients and process until smooth. The mixture will have the consistency of a ganache. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

WHITE CHOCOLATE AND ALMOND FUDGE



White Chocolate and Almond Fudge image

This recipe is from the folks at Hershey's. It's one of the goodies that I'm putting on the Christmas cookie trays. I didn't want to lose the recipe, so I'm posting it here. This recipe does not double well. If you want to make more than the recipe, make it one batch at a time. These looked a bit plain after they were made so I cut them into small squares, dipped them in melted chocolate and topped each one with a sliced almond. They looked very elegant when placed on the trays. Time includes chill time.

Provided by Sandy in Oklahoma

Categories     Candy

Time 2h25m

Yield 36 pieces

Number Of Ingredients 4

2 cups white chocolate chips (1 12-oz package)
2/3 cup sweetened condensed milk (not evaporated milk)
1 1/2 cups coarsely chopped slivered almonds, toasted
1/2 teaspoon vanilla extract

Steps:

  • Line 8-inch square pan with foil, extending foil over edges of pan.
  • Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
  • Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
  • To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.

Nutrition Facts : Calories 95.3, Fat 5.8, SaturatedFat 2.3, Cholesterol 3.2, Sodium 15.8, Carbohydrate 9.6, Fiber 0.5, Sugar 8.9, Protein 2

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Top Asked Questions

How do you make fudge with almonds?
Stir in Additions Once the chocolate has melted take it off the heat. Stir in the almond extract. Then add in the slivered almonds and mix them in. Pour the mixture into the prepared pan. Use a spatula to scrape all the fudge out of the saucepan and spread the fudge evenly in the pan.
How to make fudge from scratch?
Heat the chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir the ingredients continuously until they melt. Once the chocolate has melted, remove the saucepan from the heat and stir in the extract. Then add the slivered almonds and mix well. Pour/scoop the fudge into the prepared dish.
How do you make fudge in the microwave?
This is a melt in your mouth, smooth and creamy fudge; rich with dark chocolate and almonds. 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.
How do you make chocolate chips with almond butter?
In a small saucepan or double boiler, melt the chocolate chips with the coconut milk, maple syrup, 1/3 cup of almond butter, and vanilla extract over medium heat. Stir with a wooden spoon and continue to heat until smooth. Remove from heat. Stir in the chopped almonds.

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