Meet my super easy 10-minute Chocolate Almond Fudge. Made with dark chocolate, sweetened condensed milk and roasted almonds, it’s chewy, fudgy and oh-so-creamy. No special equipment or ingredients needed. It’s the perfect fudge for Christmas treats or gifts!
‘Tis the season for fudge ❤️
And today we’re talking all about Chocolate Almond Fudge. It’s creamy, chewy and crunchy all at once – and holds its shape beautifully when cut.
A generous sprinkle of sea salt cuts through the sweetness creating THE most delicious Christmas treat! Perfect for the gift-giving season.
You don’t need an electric mixer or any special equipment. You also only need six ingredients AND it comes together in less than 10 minutes. It’s a dream come true if you’re looking for a simple, easy Christmas gifts this year.
why you will love this recipe
- It’s surprisingly quick and easy to make
- You only need a handful of pantry staples to make it
- It’s soft, chewy and oh-so-creamy
- It makes plenty of pieces, perfect for Christmas gifts!
recipe testing
I love fudge. And while this Chocolate Almond Fudge is essentially a ‘cheat’s fudge’, it has the same fudgy, chewy texture that we all know and love when it comes to traditional fudge.
My popular Caramel Fudge and my spicy Gingerbread Fudge are often my go-to’s this time of year, but sometimes you just need chocolate amiright? And creamy dark chocolate and crunchy roasted almonds are just a match made in heaven.
The creamy texture of this Chocolate Almond fudge comes from a little butter and plenty of sweetened condensed milk. It takes 10 minutes to put together and makes a mountain of gorgeous fudge.
A little baking soda helps create an ever-so-slightly firmer texture so the fudge can be easily cut into smaller pieces. No one wants a gloopy mess when serving to guests. And it can also be packaged up for a special Christmas gift.
WHAT YOU WILL NEED
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You only need a handful of ingredients to make this easy Chocolate Almond Fudge. Hopefully, you have everything sitting in your pantry right now. Here’s a quick snapshot of what you’ll need:
- Dark chocolate: I recommend using a good quality block of dark chocolate that’s around 70% cocoa. The chocolate doesn’t need to be too sweet because of all the sweetened condensed milk, so don’t opt for milk chocolate.
- Unsalted butter
- Sweetened condensed milk: Use full-fat sweetened condensed milk.
- Vanilla extract
- Baking soda: I know it might seem a little unusual, but a tiny pinch of baking soda just helps to dry out the fudge and firm it up. You can’t taste it and you can leave it out if you prefer. But I find it helps when trying to cut this fudge into nice squares for serving or gift-giving as it is quite soft.
- Almonds: You can use raw or roasted almonds in this recipe. Both work really well, but I do prefer roasted for the extra nutty flavour they bring. If you use salted almonds, omit the salt on top of the fudge.
- Sea salt
how to make it
This Chocolate Almond Fudge couldn’t be easier to make. You can use the microwave or the stovetop. I’ve included stove top instructions in the recipe notes, but here’s a quick overview of how to make it using the microwave – my favourite method. Detailed instructions are included in the recipe card below.
- In a large mixing bowl, melt chocolate and butter in the microwave until smooth and creamy.
- Stir through sweetened condensed milk, vanilla and baking soda until combined.
- Finally, stir through almonds. Transfer to prepared pan and smooth the top.
- Sprinkle with salt. Refrigerate until firm.
Frequently asked questions
I recommend using a block of good quality dark chocolate (70% cocoa).
I know it might seem a little unusual, but a tiny pinch of baking soda just helps to dry out the fudge and firm it up. You cannot taste it and you can leave it out if you prefer. But I find it helps when trying to cut this fudge into nice squares for serving or gift-giving as it is quite soft.
You can use either! I love roasted almonds though because they add a stronger nutty flavour.
This fudge needs to be kept in an airtight container in the fridge.
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Let’s Bake
Chocolate Almond Fudge
Creamy chocolate fudge packed with crunchy roasted almonds and a sprinkling of sea salt.
Ingredients
- 300 grams (2 cups) good quality dark chocolate (70% cocoa)
- 35 grams (2 tablespoons) unsalted butter
- 300 grams (1 cup) full-fat sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 120 grams (3/4 cup) roasted almonds (not salted)
- Sea salt
Instructions
- Grease and line an 8-inch square baking pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add chocolate and butter and heat in the microwave, stirring every 20 seconds, until melted and smooth.
- Add sweetened condensed milk. vanilla and baking soda and stir until completely conbined and smooth. Stir through almonds.
- Moving quickly as it will begin to set, pour the chocolate mixture into your prepared pan and gently smooth the fudge so it forms one even layer. Sprinkle with sea salt. Cover and refrigerate for at least 2 hours or until firm.
- Cut into small squares and serve. Store fudge in the fridge.
Notes
Dark chocolate: I recommend using a good quality block of dark chocolate that’s around 70% cocoa. The chocolate doesn’t need to be too sweet because of the sweetened condensed milk.
Baking soda: A tiny pinch of baking soda just helps to dry out the fudge and firm it up. You cannot taste it and you can leave it out if you prefer. But I find it helps when trying to cut this fudge into nice squares for serving or gift-giving as it is quite soft.
Almonds: You can use raw or roasted almonds in this recipe. Both work really well, but I do prefer roasted for the extra nutty flavour they bring. If you use salted almonds, omit the salt on top of the fudge.
Stove-top instructions: You can make this fudge on the stove instead of the microwave. In a large mixing bowl, add 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. Place on 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. Continue with step 4 above.
Storage: This fudge needs to be kept in the fridge. Store in an airtight container in the fridge for up to one week.
Nutrition Information
Serving Size: 2 pieces Calories: 228 Sugar: 22.7 g Sodium: 222.7 mg Fat: 13.3 g Carbohydrates: 25.5 g Protein: 4.7 g Cholesterol: 11.8 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Athira says
Can I pour the prepared fudge into moulds ?
Jessica Holmes says
Hi, I’ve never tried but I think so!
Kathy Higham says
How do the whole almonds work in terms of a bite? Did you prefer keeping them whole vs chopping or slivers? I like this idea for the layered fudge I’m making to mimic a chocolate peppermint almond candy I love. Never thought of just keeping them whole!
Jessica Holmes says
Hi Kathy, I love them because it gives them such a lovely crunch! But chopping them or using slivers will work fine too.
Paula says
What happens if I only have skimmed condensed milk to use?
Jessica Holmes says
Hi Paula, you’ll probably find that it won’t set as well.
Josh says
This fudge is delicious!