No-Fuss Fudge with Toasted Almonds


  1. Line an 8-inch square baking pan with plastic wrap, letting wrap overhang sides.
  2. Combine sugar, butter, salt, and milk in heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until melted and smooth. Stir in vanilla, almond extract, and almonds and transfer to prepared pan. Chill until firm, about 3 hours. Remove from pan by lifting plastic. Carefully peel wrap and cut fudge into 1-1/4-inch squares. Store, covered, in refrigerator.

Makes 36

Recipe from:

Totally Chocolate Cookbook
by Helene Siegel and Karen Gillingham
Illustrations by Bob Greisen and Carolyn Vibbert
$4.95 (paperback)
Celestial Arts 1996
Recipe reprinted by permission.


Totally Chocolate Cookbook

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No-Fuss Fudge with Toasted Almonds

This Archived Page created between 1994 and 2001. Modified August 2007