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Dark Chocolate Almond Fudge
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4 cups sugar

1/2 cup Land O Lakes® Butter

1 (12-ounce) can evaporated milk

16 ounces high-quality dark chocolate,   coarsely chopped

1 (7-ounce) jar marshmallow crème

1 cup slivered almonds,   toasted, chopped

1 teaspoon vanilla extract

 *Substitute 16 (1-ounce) squares bittersweet chocolate. **Substitute toffee bits.

How to make

  1. STEP 1

    Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Lightly butter foil. Set aside.

  2. STEP 2

    Combine sugar, butter and evaporated milk in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 17-20 minutes or until mixture comes to a full boil. Continue cooking, stirring constantly, 15-17 minutes or until candy thermometer reaches 234°F.

  3. STEP 3

    Remove from heat. Gradually stir in chocolate until melted. Stir in marshmallow crème until well mixed. Stir in almonds and vanilla.

  4. STEP 4

    Spread fudge into prepared pan. Cool completely. Cover; refrigerate.

  5. STEP 5

    Lift fudge out of pan, using foil ends. Cut into 1-inch squares.

Tip #1

To toast almonds, heat oven to 350°F. Spread almonds onto ungreased 15x10x1-inch jelly-roll pan. Bake, stirring occasionally, 8-9 minutes or until golden brown.

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