WITH MOCHA ALMOND FUDGE
Try this delicious, quick and easy Mocha Almond Fudge recipe to celebrate the day! With the holidays here, it’s a great treat to make for gifts, to bring to the office or for your family.
Yield: Makes 36 pieces (1 in. square)
Prep time: 30 Minutes
Chill: 2 Hours
WHAT YOU’LL NEED:
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 cups chopped toasted almonds
WHAT YOU’LL DO:
1. Line a 9- by 13-in. pan with foil, letting foil hang over edges. Set aside. In a bowl, combine chocolate, butter, and espresso.
2. 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.
3. 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.
4. 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.
To toast almonds, heat oven to 350°F. Spread almonds onto ungreased jelly-roll pan. Bake, stirring occasionally, 8-9 minutes or until golden brown.
7165 Beechmont Avenue