COCONUT ALMOND FUDGE
All the flavors of your favorite coconut almond candy bar in a super simple fudge!
Provided by Annalise
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 250 kcal, Carbohydrate 33 g, Protein 4 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 8 mg, Sodium 79 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
PECAN GOODY CUPS
These miniature tarts feature whole pecans, a caramel-like filling, and a butter and cream cheese crust that melts right in your mouth. -Janice Hose, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter., Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half. , Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND FUDGE
This fudge recipe is from my grandfather-in-law, Max. He makes it for holiday gatherings where it's a favorite.-Kathryn Maxson, Mountlake Terrace, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- 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. Refrigerate until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts :
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4.7/5 (3)Total Time 3 hrs 30 minsServings 49Calories 110 per serving
- Place the chocolate chips, butter and sweetened condensed milk in a large saucepan. Cook and stir over medium heat until the chocolate chips are melted and the mixture is smooth. Add the pudding mix and continue to stir for an additional 1-2 minutes, thoroughly mixing the ingredients. Add the marshmallow creme and coconut extract. Stir until combined. Remove from the heat and immediately pour the mixture into the prepared pan. Top with toasted almond pieces and shredded coconut. Gently push over the top of the fudge to make sure the topping ingredients have adhered to the fudge. Refrigerate a few hours or until firm.
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