It doesn’t matter which big event or convention is in town. A fair, the comic expo, the home and garden show… There’s always two things there. Mini donuts (I WILL make these some day) and todays recipe. Fudge!
I love wandering around the convention centre completely sugared up and a lot of the time they have an almond flavoured fudge, too. Combine that with mocha and I’m pretty much in heaven so it’s not a huge shock for me to say that I can hardly wait to try this recipe from myrecipes.com
Mocha Almond Fudge
Prep Time: 30 minutes Chill Time: 2 hours Yield: 36 1-inch pieces
- 1 pound bittersweet chocolate, chopped
3/4 cup unsalted butter, at room temperature
3 tablespoons instant espresso powder
2 1/2 cups sugar
1/4 cup corn syrup
1 can (12 oz.) evaporated milk
- 2 C chopped toasted almonds
Line a 9- by 13-in. pan with foil, letting foil hang over edges. Set aside. In a bowl, combine chocolate, butter, and espresso.
In an 8- to 10-qt. pan, combine sugar, corn syrup, and milk, then bring to a boil over medium heat. Cook, stirring often with a wooden spoon to prevent boiling over, until mixture reaches 235° on a candy thermometer, about 15 minutes.
Remove pan from heat and pour chocolate mixture into hot milk. Stir until smooth. Add almonds, stir just until combined, then pour fudge into prepared pan, smoothing top with spoon. Chill at least 2 hours.
Invert fudge onto a cutting board and peel off foil. Cut fudge into 1-in. squares.
Make ahead: Up to 1 week, chilled airtight, or up to 2 months, frozen.