'Tis the fudge season and I have an easy recipe for Almond Dark Chocolate Fudge that will just about knock your socks off. It's creamy but chewy and holds its shape when cut - essential in my books.
The roasted almonds add a little crunch and go perfectly with the smooth dark chocolate - roasted nuts and chocolate are a match made in heaven, am I right? Finally, a little sprinkle of salt cuts through the sweetness creating THE most delicious Christmas treat! Perfect for the gift giving season.
Have you done any Christmas baking yet? I have a selection of delicious Christmas treats to try, from Gingerbread Cookies to microwavable Salted Caramel Candy. But this Almond Dark Chocolate Fudge is one of the easiest of them all. It literally takes 10 minutes to put together and makes a mountain of gorgeous fudge.
A small piece goes a long way with fudge, ya know? Using condensed milk as the base, it blends with good quality dark chocolate to make an irresistible sweet. A little baking soda helps create a (slightly) drier texture so it can be easily cut into smaller pieces.
Happy Monday friends (or Sunday for some). How was your weekend? I baked for the first time in my new apartment, perfecting a lemon meringue pie recipe - one of my all-time favs. I also had my first photo shoot and was so happy that the lighting is a-ok, thanks to a lovely large balcony (phew).
I have a bit of a strange question for all my American readers - do you have any raspberry lollies in America? Little red chewy lollies, similar to Swedish Fish but shaped like a little raspberry? I was hoping to use them in an upcoming recipe but I don't recall seeing them in America - let me know in the comments! :)
Dark Chocolate Almond Fudge
Makes one 8 inch pan / approximately 40 pieces
300 grams (2 cups) good quality dark (or semi-sweet) chocolate
35 grams (2 tablespoons) unsalted butter
300 grams (1 cup) condensed milk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
120 grams (3/4 cup) roasted almonds
Grease and line an 8 inch square baking tin with baking or parchment paper. In a large mixing bowl, add your chocolate and butter and then place on top of a saucepan filled with about 2 inches (5cm) of water - ensuring the bottom of the bowl does not touch the water below. Then pop onto a medium-low heat, stirring occasionally until completely melted. Gradually stir in your condensed milk, vanilla and baking soda and gently stir until it all comes together.
Remove from the heat, throw in your nuts and mix through. Moving quickly as it will begin to set, pour the chocolate mixture into your prepared pan and gently smooth over the top. Sprinkle the top with sea salt. Cover and refrigerate for at least 2 hours or until firm. Cut into small squares and serve. Store in the fridge.