Almond Joy Fudge Recipe 445

Steps:

• 1. Butter an 8-inch square baking pan.Line with enough wax paper to overhang 2 sides by 2 inches.
• 2. In pot,combine chips and milk over medium heat cook,stirring constantly,until mixture is melted and smooth.Remove from heat; stir in vanilla extract.Cool 1 minute. Stir in candy bars.Spread mixture evenly in pan.Refrigerate until firm,at least 2 hours.Use wax paper to help remove from pan.Peel off paper,then cut into squares.

Steps:

• Butter an 8" square baking pan and line with wax paper to overhang two sides by 2 inches.
• In pan, combine chips and milk over medium heat and cook, stirring constantly until melted& smooth.
• Remove from heat and stir in vanilla.
• Cool 1 minute.
• Stir in candy bars and spread mixture evenly in pan.
• Refrigerate until firm for at least 2 hours.
• Use wax paper to help remove from pan.
• Peel off paper and cut into 36 squares.

Steps:

• Prepare a 9×9-inch baking dish by lining it with parchment paper and lightly spraying with non-stick cooking spray. Set aside. In a medium saucepan over low heat, stir together the Hershey's Kisses, the chocolate melting candy, and the whole can of sweetened condensed milk until melted and smooth. The mixture should start to pull away from the edges of the pan. Scrape fudge into the prepared baking dish and set aside. In a large bowl, mix together the 1/2 cup + 1 tbsp. sweetened condensed milk, the coconut, and the powdered sugar. It's best if you can use a stand mixer for this, as it really takes some "elbow grease" to mix it together thoroughly. If you choose to mix by hand, be aware, the mixture may appear dry at first, but as you continue to "work" the coconut, the consistency will improve. Spread out a piece of parchment or wax paper that is approximately the size of the 9×9-inch dish. Scrape out the coconut mixture onto the paper. Use a rubber spatula or clean hands to press the coconut into a square the size of the dish. Invert the coconut square on top of the fudge and gently press down. Spread the almonds evenly over top of the coconut layer. Microwave the remaining melting chocolate for one minute. Stir until smooth and pour as evenly as possible over the almonds. Use a rubber spatula to gently spread the chocolate in an even layer. Let fudge cool completely to set, about 4-6 hours at room temperature or an hour in the refrigerator. Cut into 1 inch squares to serve. (I found that inverting the dish onto a cutting board and cutting from the bottom, the soft layer, down to the hard chocolate layer made the cutting a little less messy.)

Steps:

• Blend together in a stainless saucepan the first five ingredients.
• Bring to a boil over medium heat, stirring constantly.
• Boil for 4 minutes being careful not to let the mixture scorch the bottom of pan.
• Remove from heat and add chips, coconut, vanilla and almond extract, and chopped almonds.
• Blend thoroughly with rubber spatula.
• Pour into a foil lined 8x8 pan.
• Sprinkle more coconut on top and press into fudge then top with whole almonds.
• Chill in refrigerator till firm, about 2 hours.
• Cut into bite size pieces.

Steps:

• Butter an 8-inch square baking pan. Line with enough waxed paper to overhang 2 sides by 2 inches.
• In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute.
• Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use waxed paper to help remove from pan. Peel off paper, then cut into squares.