Easy Chocolate Almond Fudge 5 Ingredient Recipes

EASY ALMOND CHOCOLATE FUDGE

Steps:

• Prepare an 8x8 baking pan by lining with parchment paper and allowing paper to come up over the sides to create a sling. Set aside.
• 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.
• Using a rubber spatula, pour the fudge into the prepared pan and smooth out evenly.
• Spoon small amounts of the remaining nut butter all over the batter. Using a toothpick, swirl it around in the chocolate to incorporate.
• Place the pan in the fridge and cool for about 2 hours, or until very firm (you can also freeze for about 45 minutes to speed up the process). Remove from fridge and let sit out for 10 minutes before cutting into an even 5x5 grid.
• Store in the fridge for up to 10 days.

CHOCOLATE ALMOND FUDGE

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.

5-INGREDIENT FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

CHOCOLATE ALMOND FUDGE

Steps:

• Prepare a 9 x 9 inch or 8 x 8 inch square dish. Use a silicone dish or line the dish with plastic wrap or parchment paper.
• 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.
• Place the fudge into the refrigerator to harden for 2-3 hours until set. Do not try to speed the process up by putting it in the freezer, it won't set if you freeze it.
• Remove the fudge from the dish and carefully cut into small bite sized squares.

SUPER-EASY CHERRY ALMOND FUDGE

Steps:

• Line 9-inch square pan with foil; spray foil with cooking spray. In large microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
• Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
• Using foil, lift fudge out of pan; remove foil. Cut into 6 rows by 6 rows. Store tightly covered.

ALMOND FUDGE

Steps:

• Line a 9-in. square pan with foil and greased the foil with butter; set aside. In a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low. Stir in chocolate chips until melted. Remove from the heat; stir in extracts. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

CHOCOLATE-ALMOND FRIDGE FUDGE

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.