Almond Joy Fudge

Name: Almond Joy Fudge
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 24-30 serving(s)
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

Submitted by Dedee Royale

"This is a creamy fudge with coconut and almonds that's easy for the beginner. I brought it to my sons'for Thanksgiving to top off the "turkey dinner" and it was a huge hit."

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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.

Sabia

RECIPE SUBMITTED BY

Dedee Royale

212

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. 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. In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club. 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.

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