Last-minute chocolate fudge with almonds ~ Ham Pie Sandwiches

24 December 2014

Last-minute chocolate fudge with almonds

Last-minute chocolate fudge with almonds

The refrigerator repairman fixed our fridge! No waiting around for new fridge delivery! At least something has gone right with our house this month.

And now it is time for fudge!

This fudge is an excellent last-minute creation because it's super simple. All you really need to do is melt chocolate and stir things together. Even if you're as stressed out as we are, you can totally do it.

I based this off Faith's Easy Mocha Fudge with Cacao Nibs. The differences are really quite small: I used brewed coffee instead of instant espresso dissolved in hot water, and I switched up the topping from cacao nibs to roasted chopped almonds.

If you want a more almond-filled finished product, you can up the amount of chopped almonds to about 1/3 cup and stir that into the fudge before pouring it into the prepared pan. An excellent plan for almond-lovers.

Last-minute chocolate fudge with almonds

Last-minute chocolate fudge with almonds

1 1/2 cups semisweet chocolate chips
1 1/2 cups milk chocolate chips
1 14-oz can sweetened condensed milk
2 tsp vanilla
4 tsp coffee (or espresso for more intense mocha flavor)
1/8 tsp salt
3 tbsp finely chopped roasted almonds
(OR, for the almond-lovers' version: 1/3 cup chopped roasted almonds)

Start by lining an 8x8 pan with parchment paper.

Melt the chocolate chips and condensed milk together in a double boiler. If you have a microwave, you can also use that.

When everything is melted, turn off the heat and stir in your vanilla, coffee, and salt. If you're making the almond-lovers' version, add your 1/3 cup of almonds, reserving a small amount to top if you so desire. Mix until well combined.

Pour your fudge mixture into your prepared pan. Top with chopped almonds, pressing lightly to make them adhere to the fudge. Be sure to lick all the extra fudge scrapings off the spatula at this point.

Chill until set. This should take 2-3 hours at minimum. Leaving the pan in the refrigerator overnight is a good idea if you have time.

When your fudge is set, remove it from the pan by lifting up the parchment paper. Cut into small squares, using a knife dipped in hot water between cuts.

Now pack your fudge into boxes for last-minute gifts, arrange pieces on a tray for holiday snacking, or just filch pieces out of the (working!) fridge in the dead of night. It's all good.

I hope you all have a merry holiday with plenty of delightful treats!

1 comment:

Joanne said...

Fudge always sounds good to me! i love how easy this is to throw together. Hope you had an awesome holiday!