Chocolate Almond Fudge
This is a very simple recipe that is pretty much no-fail. Fudge is about texture, and the chocolate will set this fudge to perfection every time. I hope you enjoy. Try changing it up by adding different nuts, dried fruit, or small candy, such as M&Ms. Perfect for Easter and of course, you know exactly what is in this from beginning to end!
We have loads of other fudge recipes on this site that you need to take a look at! It is time to get fudged!
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Need
- 350 Grams chocolate dark, in pieces BUY
- 400 Milliliters condensed milk
- 50 Grams butter BUY
- 1 Teaspoon vanilla bean paste BUY
- 130 Grams almond slivers, toasted
- Pinches pink salt flakes BUY
Do
- 1
Place chocolate, condensed milk, butter and vanilla into the Thermomix bowl and cook 20 min/70°C/speed 1.
- 2
To toast the almonds, place onto a baking tray in a cold oven set to 200°C and roast 8 minutes. Cool.
- 3
Add almonds to melted fudge mixture and combine 20 sec/Reverse/speed 2.
- 4
Pour into a lined 24 cm x 15 cm tin and sprinkle with a few salt flakes.
- 5
Allow to set at room temperature, and then place into the fridge. Cut into squares and serve. This does take a long time to get cold enough to cut. We suggest you leave it for 24 hours...as hard as that is, before cutting!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
