Over dinner, a good friend was lamenting her systematic eating of leftover Christmas fudge over the three weeks following the holidays – a piece or two every night. I laughed to myself imagining fudge, or anything sweet for that matter, would even last a week, let alone three, in my house. And then my mind faded from the conversation at hand and I began to be preoccupied with fudge. My internal conversation went something like this:
“Mmm…Fudge…Why didn’t I make fudge for Christmas?!…I haven’t made fudge for a while…I have an awesome fudge recipe…that’s easy too…super chocolaty…never gritty…why am I not making fudge this very minute?!…fudge…I need it…yummm…”
Needless to say, I pulled my super quick 5-minute fudge recipe out soon after that. I convinced myself I was performing a pantry-cleaning service by using up leftover coconut, almonds and almond paste in the process. Anything for a good cause.
As expected, it didn’t last the week.
5-minute Coconut Almond Fudge
If coconut and almond aren’t your thing, you can substitute your favorite mix-ins in place of the coconut, almonds and almond paste.
- 1 14 oz. can sweetened condensed milk
- 12 oz. good quality bittersweet chocolate (at least 60% cocoa)
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened coconut, toasted
- 1/3 cup sliced almonds, toasted
- 1/3 cup almond paste, chopped
- 2 teaspoons flaky sea salt such as Maldon (optional)
- Line an 8×8” pan with aluminum foil and coat with cooking spray.
- In a microwave, heat sweetened condensed milk and chocolate on high for 1 minute. Stir to combine. Heat an additional 30 seconds if needed until chocolate is completely melted and smooth. Stir in vanilla, coconut, almonds and almond paste.
- Pour fudge into pan and smooth. Sprinkle with sea salt (optional). Cool in refrigerator for 1 hour.
- Use aluminum foil to remove fudge from pan, cut into 1” squares. Store in an airtight container. Fudge does not need to be refrigerated.
Each Easter, in addition to the milk-chocolate bunny, a nest of malted robins eggs, jelly beans and rows of peeps, the Easter bunny would leave me a ginormous fudge egg from See’s Candies called a “chocolate butter egg with pecans.” This thing was 13.5 ounces of pure chocolaty, sugary fudge and unconquerable for a child of four or five year old. I would try to consume this fudgy confection that was bigger than my hand, and each time, I would fail. I’d usually nibble the candy flowers from the top and maybe a slice or two of the fudge. That was the easiest way to eat it – to slice it like a loaf of bread, since it was about the same size. Eventually, I would donate my fudge egg to the family for consumption – that egg was no match for my four older siblings, but even still, it took a day or two to devour it completely.
I’ve never been a big fan of fudge – a little too rich, too thick, too cloying and too chocolaty – and also a bit temperamental to cook. I discovered this quick, no-cook fudge recipe recently and, cut into small, manageable 1-inch squares, quite conquerable, too. It was love at first bite.
5-minute Walnut Fudge
||Sweetened condensed milk (14 oz.)
||Semi-sweet or bittersweet chocolate
||Chopped walnut, toasted
||Flaky sea salt (like Maldon) – optional
Line an 8×8” pan with aluminum foil and coat with cooking spray. In a microwave, heat sweetened condensed milk and chocolate on high for 1 minute. Stir to combine. Heat an additional 30 seconds if needed until chocolate is completely melted and smooth. Stir in vanilla and walnuts. Pour fudge into pan and smooth. Sprinkle with sea salt (optional). Cool in refrigerator for 1 hour. Use aluminum foil to remove fudge from pan, cut into 1” squares. Store in an airtight container. Fudge does not need to be refrigerated – or donated to hungry siblings.
See’s Behemoth Chocolate Butter Egg