Recipe: No-Fuss Fudge with Toasted Almonds

Recipe

No-Fuss Fudge with Toasted Almonds

fudge

1-1/3 cups sugar
2 tablespoons butter
1/4 teaspoon salt
1/2 cup evaporated milk
2 cups semisweet chocolate chips
1 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cup almonds, toasted and chopped

Line an 8-inch square baking pan with plastic wrap, letting wrap overhang sides.
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.