All the flavors of your favorite coconut almond candy bar in a quick and easy fudge!
This recipe was developed in partnership with Diamond of California.
Cookies, candies, and fudge— oh my! So much sugar, so little time. But if you have time for one more sweet recipe this holiday, this is it! It’s got it all, it’s rich and chocolaty, filled with just the right amount of nuts, it feeds a crowd, and it couldn’t be easier to make. Plus the combination of chocolate, coconut, and almond is ones of my faves.
So bust out the stretchy pants, and let’s make some fudge!
The bottom layer of this fudge is simply dark chocolate and sweetened condensed milk melted in the microwave. Add some sliced almonds, then spread it into a small square pan. This bottom layer on its own is amazing, but top it with some coconut filling and more chocolate (also both super simple) and it becomes something new and wonderful.
Have I mentioned that this is the easiest fudge? No stirring on the stove top, no candy thermometers.
But don’t mistake easy for lackluster or mediocre. Everyone is going to go nuts for this fudge! It makes enough to feed a crowd, but it also will keep for quite a while in the fridge if you want to hoard it all for yourself.
I wouldn’t blame you.
baking tip:How to melt chocolate in the microwave
Melting chocolate in the microwave is quick and easy, but it’s helpful to know a few tricks so it doesn’t overheat, seize, and become unusable. No one wants to throw away chocolate!
- Microwave chocolate in a microwave-safe bowl at 50% power for 1 minute, then stir with a spatula.
- Microwave at 50% power in 30 second intervals, stirring after each. How much additional time is needed will depend on how much chocolate you’re melting.
- The chocolate is done when most of it is melted, but some chunks are still visible. Stir for a few moments and those chunks should melt away.
A few things to remember:
- If your microwave power setting cannot be changed, microwave in shorter intervals.
- Chocolate retains its shape when it melts so the only way to know if it’s melted is to stir it. Do not rely on appearance alone.
- Be sure that no water comes in contact with the chocolate or it will seize.
- Unfortunately, there’s no way to save seized chocolate. Throw it away and start over.
Coconut Almond Fudge
Bottom fudge layer:
- 3 cups (510 grams) dark chocolate chips
- 1 14-oz can (400 grams) sweetened condensed milk
- 1 cup (86 grams) Diamond of California Sliced Almonds
- 7 ounces (1/2 a 14-oz can, 200 grams) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse salt
- 2 cups (227 grams) powdered sugar
- 2 - 2 1/2 cups (170 - 190 grams) sweetened flaked coconut
- 1 cup (170 grams) dark chocolate chips
- 36 (about 1/4 cup, 35grams) Diamond of California Whole Almonds
Bottom fudge layer:
- Line an 8-inch square pan with foil and grease lightly with non-stick spray.
- Put the dark chocolate and sweetened condensed milk in a large microwave safe bowl. Microwave at 50% power for 1 minute, then remove and stir. Microwave in additional 30-second intervals until chocolate is almost completely melted (2 minutes total was perfect for me). Stir until smooth. Mixture will be thick and sticky, do not overheat. Stir in sliced almonds.
- Spread evenly into the bottom of the prepared pan. Set aside.
- Pour the sweetened condensed milk into a large bowl. Add vanilla and powdered sugar and mix until smooth. It will be very dry at first, but will come together after a minute or so.
- Add 2 cups of the flaked coconut and stir until combined. If mixture still appears quite runny, add the remaining 1/2 cup of flaked coconut.
- Spread evenly on top of the fudge layer. Chill for at least 20 minutes.
- In a microwave safe bowl, melt the dark chocolate on 50% power for 1-2 minutes until smooth. Spread evenly on top of the coconut layer.
- Top with whole almonds. If desired, use a knife to "score" the melted chocolate into 36 pieces before adding the almonds. This helps with placement.
- Chill for at least 2 hours. Remove fudge from pan and peel away foil. Cut into pieces and serve or chill for later. Fudge will keep in the fridge for up to 1 week.
- This fudge does not need to be refrigerated, but I prefer to store mine in the fridge to keep it firm.
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Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.
To find more great holiday recipes using nuts visit the Diamond Nuts website. You can also find them on facebook, twitter, youtube, pinterest, and instagram. Right now Diamond Nuts is celebrating 25 days of cookies! Don’t miss a single recipe, plus enter to win the ultimate cookie prize pack (valued at $750)!