Difference between revisions of "Cherry Almond-topped Fudge"
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* [[almond#sliced almonds|sliced almonds]] | * [[almond#sliced almonds|sliced almonds]] | ||
| − | == | + | == Procedures == |
# Line 8-inch square pan with foil, extending foil over edges of pan. | # Line 8-inch square pan with foil, extending foil over edges of pan. | ||
# Beat [[almond]] paste and ¼ cup [[sweetened condensed milk]] in small bowl until blended. | # Beat [[almond]] paste and ¼ cup [[sweetened condensed milk]] in small bowl until blended. | ||
Latest revision as of 11:15, 15 July 2012
Ingredients
- 1 can (8 oz) almond paste
- 1 can (14 oz) sweetened condensed milk (not evaporated milk), divided
- few drops red food color
- 1¾ cups Hershey's semi-sweet chocolate chips
- red candied cherry halves
- sliced almonds
Procedures
- Line 8-inch square pan with foil, extending foil over edges of pan.
- Beat almond paste and ¼ cup sweetened condensed milk in small bowl until blended.
- Add food color; beat until well blended.
- Refrigerate about 1 hour or until stiff.
- Spread onto bottom of prepared pan.
- Place chocolate chips and remaining sweetened condensed milk in medium microwave-safe bowl.
- Microwave on high (100%) 1 to 1½ minutes or just until chocolate is melted and mixture is smooth when stirred.
- Spread over top of almond paste layer.
- Cover; refrigerate until firm.
- Use foil to lift fudge out of pan; peel off foil.
- Cut fudge into squares; garnish with candied cherry halves and [[almond.
- Sliced almonds|sliced almonds]].
- Store in tightly covered container in refrigerator.
Notes
- For best results, do not double this recipe.
Variations
- Raspberry almond-topped fudge: Substitute 1⅔ cups Hershey's Raspberry Chips for chocolate chips
