White Chocolate Toasted Almond Fudge
Source of Recipe
Adapted from a recipe on cdkitchen.com
Recipe Introduction
I was very excited when I found this recipe because Good Humor Toasted Almond bars are my very favorite ice cream bars in the world and almost impossible to find in Richmond (I've found them in the Staples Mill Road Amtrak station and at John Randolph Hospital in Hopewell) and I hoped that this fudge would solve that craving. Unfortunately, it just doesn't. The toasted part of the almond flavor is not strong enough. But I'm thinking that it might be a good start, so I'm saving the recipe. I want to play around with it when I have some more time. I'm thinking that if the almonds were chopped really fine and then slowly and deeply roasted and put between layers of the fudge and on top it might help. Or maybe mixed into the fudge would be easier - I'm not sure if the chopped almonds would adhere to the fudge very well. I would also add some extra almond extract, I think.
List of Ingredients
18 oz. white chocolate chips
2 c. mini marshmallows or 16 large marshmallows, cut in half
1 c. sweetened condensed milk
1/2 t. almond extract
1 c. slivered almonds, toasted + more for topping
Recipe
Spray a 9x9 pan with Pam and line bottom with parchment paper, respray.
In a medium saucepan, heat the chips, marshmallows and milk over medium heat, stirring, until melted and smooth. Stir in the extract and almonds.
Spread in prepared pan. Cover and refrigerate 4 hours.
Makes 36 pieces of fudge.
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