This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Sometimes, after a big meal, such as brunch, you need just a little something sweet. Fudge fits the bill. A small bite just to fulfill that sweet craving without being heavy. When I received my extracts from Nielsen-Massey and there was almond, I tried to think of classic flavors that pair with it. Actually, the first thing that came to mind was coffee. The second was chocolate, hence coffee almond fudge was born.
Years ago, on a trip with my husband, we had a chocolate almond coffee one morning with breakfast. That flavor has stayed with me all this time. I thought it would be the perfect flavor combination for a fudge and I was right. I actually took this to a function at school and one of the Mom’s couldn’t stop raving about it. Honestly, I’ve never had a fudge quite like this one. I can only compare it to a fine wine. You get coffee flavor up front with the almond on the finish and lots of delicious chocolate throughout. The slight crunch of the sliced almonds adds texture to the creaminess.
This fudge is perfect for a dessert tray or to wrap up in cellophane bags as favors for your guests. It takes no time at all to make and can even chill overnight, if necessary.
Ingredients
- 1 teaspoon butter
- 2 teaspoons instant coffee granules
- 1 can (14 ounces) sweetened condensed milk
- 3 cups (18 ounces) semisweet chocolate chips
- 1 teaspoon Nielsen-Massey almond extract
- 1/2 teaspoon Nielsen-Massey vanilla extract
- 1/2 cup sliced almonds
Instructions
- Line a 9-in. square pan with foil and greased the foil with butter; set aside.
- In a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low. Stir in chocolate chips until melted.
- Remove from the heat; stir in extracts.
- Spread into prepared pan. Sprinkle sliced almonds over fudge and gently press them in.
- Refrigerate until firm.
- Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.
BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.
BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.
BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.
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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
I love making homemade food gifts for family and friends for the holidays. I put on Christmas music, gather my recipes and ingredients and get to work. This peanut butter fudge is always a hit and the recipient has no idea just how easy it is to make. So easy, in fact, my oldest son made this batch. He’s 13. It always makes me happy to have my boys in the kitchen. They seem to enjoy it too.
