Mocha Almond Fudge Recipe
Mocha Almond Fudge Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I probably found this recipe in a magazine, and it has to date back to the '60s. I find the dessert to be very easy, with good texture and flavor. Friends with whom I share this treat think so, too.
MAKES:
45 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
45 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 teaspoon butter
  • 1 cup semisweet chocolate chips
  • 1/3 cup sweetened condensed milk
  • 1 tablespoon instant coffee granules
  • Dash salt
  • 1/4 cup chopped almonds, toasted
  • 1/4 teaspoon almond extract

Directions

Line a 9-in. x 5-in. loaf pan with foil and grease the foil with butter; set aside.
In a large microwave-safe bowl, combine the chocolate chips, milk, coffee granules and salt. Microwave, uncovered, on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in almonds and extract. Spread into prepared pan. Refrigerate for 1 hour or until firm.
Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 1/2 pound.
Originally published as Mocha Almond Fudge in Reminisce Extra November 2010, p49

Nutritional Facts

1 piece: 30 calories, 2g fat (1g saturated fat), 1mg cholesterol, 7mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

  • 1 teaspoon butter
  • 1 cup semisweet chocolate chips
  • 1/3 cup sweetened condensed milk
  • 1 tablespoon instant coffee granules
  • Dash salt
  • 1/4 cup chopped almonds, toasted
  • 1/4 teaspoon almond extract
  1. Line a 9-in. x 5-in. loaf pan with foil and grease the foil with butter; set aside.
  2. In a large microwave-safe bowl, combine the chocolate chips, milk, coffee granules and salt. Microwave, uncovered, on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in almonds and extract. Spread into prepared pan. Refrigerate for 1 hour or until firm.
  3. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 1/2 pound.
Originally published as Mocha Almond Fudge in Reminisce Extra November 2010, p49

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