Bittersweet Chocolate Almond Fudge

November 7 celebrates bittersweet chocolate with almonds, a pairing that shines in this classic American fudge. Bittersweet chocolate melts with condensed milk and butter, then folds in toasted almonds and almond extract for deep nutty richness.

Serves 6 · 15 min prep · 10 min cook

Estimate for one serving

• 420 cal
• 9g protein
• 48g carbs
• 24g fat
• 3g fiber

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Ingredients

• 14 oz bittersweet chocolate, chopped
• 14 oz can sweetened condensed milk
• 2 tbsp unsalted butter
• 1 1/4 cups toasted almonds, roughly chopped
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/4 cup extra toasted almond slices for topping

Instructions

1. 1Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting later. Lightly grease the parchment.
2. 2Place the chopped bittersweet chocolate, sweetened condensed milk, and butter in a medium heavy-bottomed saucepan.
3. 3Set the pan over low heat and stir constantly with a heatproof spatula until the chocolate is completely melted and the mixture is thick, glossy, and pulls away slightly from the sides, about 5 to 7 minutes. Do not rush with high heat.
4. 4Remove from the heat and immediately stir in the almond extract, vanilla extract, and sea salt until fully blended.
5. 5Fold in the roughly chopped toasted almonds, reserving a few tablespoons if desired for extra topping texture. The fudge base should be dense with visible nut pieces.
6. 6Scrape the mixture into the prepared pan. Smooth the top with an offset spatula, working quickly before it sets.
7. 7Press the extra toasted almond slices evenly over the surface so they stick and create a studded finish.
8. 8Let the fudge cool at room temperature for 30 minutes, then refrigerate until completely firm, at least 2 hours or overnight.
9. 9Use the parchment overhang to lift the slab onto a cutting board. Cut into 12 neat squares with a sharp knife wiped clean between cuts.
10. 10Arrange the squares on a platter for sharing. Keep chilled until serving so the bittersweet chocolate stays fudgy and the almonds stay crunchy.