On a cloudy weekend afternoon, I felt like baking, but the cupboard held everything but flour. To save myself a trip to the store and an overheated kitchen, I settled instead on making fudge.
Chocolate was the favor I craved, but since I was having Caribbean cocktails later that evening, I thought it might be fun to extend the theme to my fudge and add coconut. And since the only coconut I had was in the form of mini Almond Joy Bars, that would have to do. I tweaked a recipe on the back of the bag of powdered sugar with successful results.
Almond Coconut Candy Fudge
- 1/2 cup butter
- 1/2 cup 2 percent milk
- 2 cups semi-sweet chocolate chips
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 8 mini Almond Joy bars (chopped)
In a medium saucepan, combine butter, milk, and chocolate chips. Cook on low heat, stirring constantly, until butter and chocolate are melted.
Remove from heat and pour mixture into large bowl. Add powdered sugar, vanilla, and almond extract. Beat for five minutes on medium speed. Stir in chunks of Almond Joy bars.
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Spread concoction into eight-inch square pan and refrigerate until firm.
Random thought: In keeping with the island theme, next time I might add a splash of pineapple juice just for shits and giggles.