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Almond Fudge
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1 teaspoon butter (no substitutes)
2 teaspoons instant coffee granules
1 can (14 ounces) sweetened condensed milk
3 cups (18 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Line a 9-in. square pan with foil and greased the foil with butter; set aside. In
a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low.
Stir in chocolate chips until melted. Remove from the heat; stir in extracts.
Spread into prepared pan. Refrigerate until firm. Using foil, lift fudge out of
pan. Discard foil; cut fudge into 1-in. squares.
Yield: about 2 pounds.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |