Make Almond Joy Fudge in just minutes! This microwave fudge is chocolate filled with coconut and almonds like the candy bar. Fast and easy, a great gluten free gift for the holidays. #holidayfudge #fudgerecipes #almondjoy
Keyword: 30 Min or Less, Gluten Free, Holiday, Vegetarian
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.
If the chocolate starts to seize and get grainy and difficult to stir, add a little olive or vegetable oil and mix. The oil should loosen it up again. Add just a little at a time, around 1/2 teaspoon, as needed.You can also use a larger baking dish to get thinner fudge pieces.You can use any cut or style of almonds (whole, sliced, etc) but it will change how large of a chunk you find in the fudge.