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
- 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.