Chocolate Almond Fudge Recipes

Steps:

• Line a 9-inch baking pan with foil; spray foil with cooking spray.
• In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
• Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
• Spread in pan. Cool completely, about 2 hours.

Steps:

• Place peanuts in a 5 quart slow cooker sprayed with vegetable cooking spray.
• In layers add chocolate chips, German chocolate, white chocolate bark.
• Repeat add vanilla extract to the last layer.
• Cover and cook on low for 3 hours without removing lid.
• After the 3 hours, remove lid, stir and cool in covered slow cooker.
• Stir again, and driop by teaspoon onto waxed paper.

Steps:

• Place cream, water, cocoa powder, corn syrup, and salt in a small saucepan and mix to combine. Bring to a simmer over medium heat, whisking frequently, mixture is slightly thickened, about 3 minutes.
• Remove from heat and add chocolate, almond butter, and vanilla. Stir until chocolate is melted and sauce is smooth. Serve warm.

Steps:

• In a food processor, combine all the ingredients and process until smooth. The mixture will have the consistency of a ganache. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

Steps:

• Line a 9-in. square pan with foil and greased the foil with butter; set aside. In a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low. Stir in chocolate chips until melted. Remove from the heat; stir in extracts. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Steps:

• Line cookie sheet with foil. Line 8-inch square pan with foil.
• In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.
• In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave 1 minute longer. Add almonds and dried cherries; stir until blended.
• Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

Steps:

• Line 8" square pan with foil, with ends of foil extending over sides of paan; set aside.
• Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.
• Add almonds, cranberries and orange peel, stir until well blended.
• Spread chocolate mixture into prepared pan.
• Refrigerate for 2 hours or until firm.
• Lift fudge from pan, using foil handles.
• Cut into 48 pieces.
• Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.

Steps:

• Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
• Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
• Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
• Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
• Remove by lifting up parchment, then cut into squares or bars to serve.
• Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.