Creamy milk chocolate fudge with toastedchopped almonds in every scrumptious bite.
Recipe: Milk Chocolate andAlmond Fudge
1 (1-ounce) square unsweetened bakingchocolate, chopped 1 (6-ounce) package milk chocolate chips 1 teaspoon vanilla extract 1 1/2 cups granulated sugar 2/3 cup sweetened condensed milk 2/3 cup water 1/2 cup heavy cream 1/4 cup unsalted butter, cut in pieces 3/4 cup coarsely chopped almonds, toasted
Spread chopped almonds onto a baking sheetand toast in 350°F (175°C) oven for 8 to 10 minutes,stirring nuts occasionally, or until lightly browned. Let cool.
Line a 8-inch square baking pan with lightlybuttered waxed paper or aluminum foil. Set aside.
In a large, heatproof bowl, combine chocolatesand vanilla; set aside.
In a large, heavy saucepan combine sugar,condensed milk, water, cream, and butter and cook over mediumlow heat. Stir until the sugar dissolves, cover with a lid brieflyto get any sugar crystals off the sides of the pan. Bring toa boil, stirring constantly, and cook to the soft ball stage(240°F / 115°C) or until a small amount dropped intocold water forms a soft ball that flattens when removed fromthe water.
Immediately pour hot mixture over thechocolates. Stir quickly with a heavy wooden spoon until thechocolate melts. Stir in the almonds. Pour into prepared pan,smoothing with spatula. Allow to set at room temperature. Invertpan and peel off waxed paper. Cut into squares. Store tightlycovered at room temperature.
Makes about 2 pounds fudge.
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