Ingredients

The following ingredients have 4 Servings
  • 24 ounces chocolate chips
  • 14 ounces sweetened condensed milk
  • 1 1/4 cups almonds
  • 1 1/4 cup shredded coconut
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, or coconut extract)
  • 1/8 teaspoon salt

Instruction

  • Optional: Toast the almonds by laying them in a baking sheet or cake pan and cooking at 350F for approximately 5 minutes, when you can start to smell them.
  • Optional: Toast the coconut by laying in a thin layer across a baking sheet or cake pan and cooking at 350F until a light brown, approximately 5 minutes.
  • Line a 9 by 9 inch baking dish with tin foil. Press the foil against the edges and into the corners.
  • Place the chocolate chips and the sweetened condensed milk in a medium microwaveable bowl. Heat in the microwave for 30 seconds at 50% power. Remove and stir.
  • Repeat the heating and stirring process until the chocolate is fully melted.
  • Add 1 cup of the almonds (save the rest for topping), 1 cup of shredded coconut (save the rest for topping), vanilla, almond or coconut extract (if using), and salt. Stir to combine.
  • Pour the chocolate mixture into the lined baking dish. Use a spatula or spoon to press it into the corners and level it out. Top with the remaining almonds and coconut.
  • Let cool at room temperature or in the refrigerator until hardened.
  • Cut into quarters, and then cut each quarter into a three by three grid to get 36 pieces. Or cut into your desired sizes. The fudge can be kept at room temperature or in the refrigerator, in an airtight container or bag, for up to 5 days.