16ozchocolate frosting- we purchased ours for convenience
1/2tspalmond extract- see notes
Line an 8-inch pan with parchment paper.
Place the chocolate chips in a medium-sized bowl and microwave on high for 3 minutes, pausing every 30 seconds to stir. Once the chocolate is smooth and creamy when stirred, without lumps, it’s ready to go.
Remove the lid and film from the frosting container and microwave on high for 45 seconds.
Add the almond extract to the frosting and stir well.
Add the frosting to the melted chocolate along with ½ cup sliced almonds. Stir until combined.
Pour the mixture into the prepared pan, tapping it a few times to help it even out.
Top with the remaining 1/3 cup of sliced almonds.
Chill for 2 hours or until set.
Do not add the extract straight to the chocolate or it will seize it up. If you accidentally add it to the chocolate, you can save it, but you’ll have to add the frosting on top and then vigorously mix and get a good arm workout while you’re at it. It’s much easier if you don’t make that mistake.
Adding whole almonds made it difficult to slice the fudge, so slivers of almonds worked out the best.
If you want thinner fudge, you can use a 9-inch pan instead.
To get a pretty square of fudge, I trim the edges of the fudge first and it makes for very clean sides.
Fudge must be stored in the fridge or freezer in a sealed container. In the freezer, it will last for 2-3 months. In the fridge, it will last 2-3 weeks.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.