Do you love fudge? We love fudge any day of the year! Almond Joy Fudge is so simple to make and so delicious! The chocolate, almonds and coconut make this fudge perfect!
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Ingredients Needed for Almond Joy Fudge:
Semi-Sweet Chocolate Chips
Sweetened Condensed Milk
Instructions for Almond Joy Fudge:
Line an 8 x 8 baking dish with foil or parchment paper. Leaving the edges long so you can lift the fudge out of the pan when set.
Toast almonds in a 350 degree oven on a baking sheet for about 6 minutes. Remove from the oven and chop the almonds, coarsely. Remove three tablespoons and set aside.
In a microwave safe bowl, add chocolate chips, sweetened condensed milk and butter.
Cook at one minute intervals for 2-3 minutes. Stir between each minute to help melt the chocolate and to help the chocolate not get too hot.
When chocolate mixture has melted and is smooth and creamy, add one cup of coconut and all but three tablespoons of the almonds. Mix well.
Quickly spread fudge into the prepared 8 x 8 baking dish. If it starts to set up too quickly, spraying the back side of a spoon with cooking spray can help smooth out the top as you spread it into the pan.
Press the 1/4 cup coconut and three tablespoons toasted almonds into the top of the fudge.
Cover with plastic wrap and refrigerate to set-about 3 hours.
When set well, lift fudge from the pan, using the parchment paper or foil that is sticking out over the edge of the pan.
Cut into squares, serve and enjoy or store in an airtight container.
The pieces you get from this recipe will vary, depending on the size you cut them into. Cut them 5 x 5 for 25 pieces. Cut them 6 x 6 if you would like 36 pieces. Bigger or smaller-your choice.
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Almond Joy Fudge
An easy microwave fudge recipe that is so yummy!
- 3 cups semi-sweet chocolate chips
- 14 ounce can sweetened condensed milk
- 1/4 cup butter
- 1 1/4 cups coconut divided
- 1 cup almonds toasted, coarsely chopped, and divided
Line an 8 x 8 baking dish with foil or parchment paper, leaving the parchment or foil hanging over the edges of the dish.
Toast almonds in a 350° oven on a baking sheet for about 6 minutes. Remove from the oven and chop coarsely.
In a large microwave safe bowl, add chocolate chips, sweetened condensed milk and butter. Microwave at one minute intervals for about 3 minutes. Stirring between each minute.
When chocolate mixture has melted and is smooth and creamy, add one cup of coconut, and all but three tablespoons of the toasted almonds. Mix to combine.
Place fudge into the prepared pan and spread it out.
Then, press the remaining 1/4 cup coconut and 3 tablespoons toasted, chopped almonds into the top of the fudge.
Cover with plastic wrap and refrigerate for about 3 hours. Cut, serve and store any leftovers in an airtight container.
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