Friday, 4 February 2011

Chocolate-Almond Fudge

Skill Level: Intermediate 
Prep Time: 12 min 
Cook Time: 12 min

Here are the ingredients:
  • 4 cups sugar 
  • 1 jar (200 gr. or 7 oz.) marshmallow creme 
  • 1-1/2 cups (340 gr. or 12-oz. can) evaporated milk 
  • 1 tablespoon butter or margarine 
  • 2 cups (340 gr. or 12-oz. pkg.) semi-sweet chocolate chips 
  • 1 (200 gr. or 7.0 oz.) milk chocolate bar, broken into pieces 
  • 1 teaspoon vanilla extract 
  • 3/4 cup slivered almonds, toasted and coarsely chopped (optional)

Preparation and cooking:

  1. Line 9-inch square pan or 13x9x2-inch pan with foil, extending foil over edges of pan. 
  2. Stir together sugar, marshmallow creme, evaporated milk and butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil, stirring constantly, 7 minutes. Remove from heat; immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds, if desired. 
  3. Pour mixture into prepared pan; cool until firm. Use foil to lift fudge from pan; peel off fudge. Cut into 1-inch squares. Store in tightly covered container. About 5 dozen pieces or about 4 pounds. 
  4. To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool. 
NOTE: For best results, do not double this recipe.


No comments:

Post a Comment