“Families are like fudge – mostly sweet, with a few nuts.”― Les Dawson.
It’s summer and it’s hot.
If you don’t feel like switching on the oven, I totally understand.
That’s why this no-bake fudge is the perfect solution for a chocolate craving in sweltering weather — second only to chocolate ice cream.
I first spotted a three-ingredient fudge recipe on Chocolate, Chocolate and More and decided to give it a try. I added a handful of toasted almonds and I’m so glad I did.
This roasted almond fudge is incredibly easy and sets quickly. I made a small batch because having extra fudge around is never wise for a chocoholic with zero self control — and when there are only two people in the house, you can’t very well blame an empty box on someone else.
Despite your best efforts, this fudge will disappear fast!
Roasted almond fudge
Ingredients
- 200 grams sweetened condensed milk
- 170 grams dark chocolate (about 1 cup)
- 1 tsp vanilla extract optional
- 1/4 cup almonds, chopped
Instructions
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Chop the almonds and toast them in a dry pan over the stove until lightly browned and fragrant. Alternatively, toast in a preheated oven at 180°C for 8–10 minutes.
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Chop the chocolate into small pieces.
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Melt the chocolate either in the microwave in short bursts, stirring between intervals, or using a double boiler until smooth.
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Stir in the sweetened condensed milk until fully combined and smooth.
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Add vanilla extract if using, then fold in most of the toasted almonds, reserving a small handful for the topping.
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Line a 5 x 5 inch pan with foil or parchment and spread the mixture evenly in the pan.
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Smooth the top and sprinkle the reserved almonds over the surface. Press gently so they adhere.
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Allow to cool and set, then slice into pieces.
Notes
You can chop the almonds before or after toasting. For a larger batch, double the ingredients and use an 8 x 8 inch pan. At room temperature the fudge takes about 2 hours to set; refrigerate for 45 minutes if you’re in a hurry. Store the fudge up to one week at room temperature or in the refrigerator. For a double boiler, place the chopped chocolate in a metal or glass bowl set over a saucepan with a little simmering water—make sure the bowl bottom doesn’t touch the water—and melt on low heat, stirring often. After sprinkling the almonds on top, press them gently so they stay embedded when slicing.
Simple, easy and delicious — chocolatey goodness that’s hard to resist.
Note: I used a dark couverture chocolate to make this almond fudge and found it gave a rich, smooth result.