1-2-3 Chocolate Almond FUDGE Recipe
Community spirit and the love of chocolate were the inspiration for this very simple fudge. Roasted and raw almond slices bury themselves into gooey, buttery chocolate.
For a dedicated post...refer here:
- . >(American / Metric measures)<
- . 1 x 10 oz. can (300ml) sweetened condensed milk
- . 1/4 cup (60g) unsalted butter
- . 5 ounces (150g) bittersweet 65-70% chocolate, chopped
- . 1/2 cup [2.25 ounces] (60g) cocoa powder, Dutch processed
- . pinch of sea salt
- . 1/3 cup (75g) roasted almonds, coarsely chopped
- . 1/3 cup (75g) raw almond slices
- . . Lightly butter an 8x8 inch (23x23cm) oven proof glass dish. Place a parchment paper inside overlapping only two sides for easier removal. Set aside. Tip: add two clips to hold the paper in place.
- . In a medium saucepan, place the condensed milk, butter, chocolate, cocoa powder and salt together. On low-medium heat start slowly melting the chocolate. Stir until all is smoothly combined and melted.
- . Add and stir the almonds into the chocolate. Pour this mixture into the glass dish and lightly even out the surface with a spatula.
- . Let this cool at room temperature for about 1 hour. Afterwards, it's best to leave it covered in the refrigerator for 24 hours for it to set properly.
- . Serving: . Grab the parchment sides and remove it from the dish. Slice the edges in order to have a clean cut. Afterwards, cut the square in the center. Repeat the center cut on each side. Rotate the square and do the same until you achieve 64 small cubes.
- . Storage: This sliced fudge is well preserved into a parchment paper and kept in the refrigerator up to 2 weeks. It can also be kept in the freezer (no thawing) for a treat anytime.
- . Happy Treats from Claudia's kitchen...FOODESSA.com