Almond Joy Fudge
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
24-30
ingredients
- 1 1⁄3 cups sugar
- 2⁄3 cup sweetened condensed milk
- 1⁄4 cup butter or 1/4 cup margarine
- 2 cups mini marshmallows
- 2 pinches salt
- 1 (11 1/2 ounce) package chocolate chips
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 teaspoons almond extract
- 1 cup sweetened flaked coconut
- 1 cup chopped almonds
- 1 whole almonds, for the top
directions
- 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.
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Reviews
-
I can't rate this one just yet because it didn't turn out when I made it. I forgot to factor in that I'm at high altitude. So just a note to others, keep that in mind. When searching for information on how to cook fudge at high altitude I found this important point: Boil fudge to a 224-230 degree temperature. (probably instead of the 4 minutes) When tested in cold water it should form a soft ball - can be picked up but flattens. Hope this helps.
RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>