Sometimes, you need a little bit of joy in your life.
Last week, I needed some joy. It was one of those weeks when the world was against me. And when I have weeks/days/months like that, I realize something: food is the only constant in life. Pathetic as that sounds, I actually find it comforting to know that no matter how hard it gets or how many obstacles stand in my way, food will always be there to cheer me up once more. Even after a long, gruesome day when my butt has been handed to me on a silver platter, the thought of a good meal can keep me going through the rough spots.
I found out why Almond Joys are called Almond Joys this weekend. After I stumbled through that long week, I had one delicious Friday to look forward to, knowing full-well what I wanted to make. I stepped into my kitchen and whipped up this Almond Joy Fudge in the hopes that it would live up to the candy’s name. And you know what? It did.
With the magical trio of chocolate, coconut, and almonds, there really is no wonder they’re called Almond Joys. And when you take those complimentary components and turn them into decadent fudge, you get something even more joyous.
This fudge requires only a handful of ingredients to make, and I’m betting you’ve got the necessary goods waiting in your pantry as we speak. And the best part? No candy thermometer required! Honestly, it doesn’t get any easier than this when it comes to fudge-making, or tastier for that matter.
This is some seriously creamy and dreamy fudge. It melts right in your mouth; you barely need teeth for this sweet stuff! Plus, that luscious chocolate fudge is blanketed by a creamy coconut topping and crunchy toasted almonds. Talk about a beautiful blend of flavors and textures! It definitely evokes memories of your favorite Almond Joy candies, but this fudge is, dare I say, even better.
Join me in the kitchen and see just how easy and delicious this fudge is. Let’s almond rejoice!
A Few Tips Before You Get Cooking:
- Make sure you watch the video to catch the step-by-step how-to and hear all my best tips for fudge making!
You must stir constantly, especially once the fudge starts boiling, or it will burn.
- You don’t have to toast the nuts, but it makes them extra crunchy & intensifies their flavor.
- This fudge is much easier to get out of the pan if you line it with parchment paper.
- To make Mounds Fudge instead, leave off the almonds and use dark chocolate chips instead of semisweet.
- I’ve never seen a 12 oz. bag of chocolate chips like in the recipe. I bought 11.5 oz, which is close enough, and that worked just fine.
Almond Joy Fudge
Adapted from the Fluff jar; Coconut topping adapted from Joy the Baker
For the topping
- 1 7-oz. can sweetened condensed milk
- 1 cup powdered sugar
- 2 tsp. vanilla extract
- 3 cups shredded coconut
- 1/4 tsp. salt
- 16 almonds, toasted*
For the Fudge
- 2 1/4 cups granulated sugar
- 3/4 tsp. salt
- 1/2 stick butter (4 tbsp.)
- 1 5-oz. can evaporated milk
- 1 Jar (7.5 oz.) Marshmallow Fluff
- 3/4 tsp. vanilla extract
- 1 12-oz. package semi-sweet chocolate pieces
- Make the topping: In a large bowl, mix the condensed milk, powdered sugar, vanilla, coconut, and 1/4 tsp. salt until well-combined. Cover and refrigerate while you make the fudge.
- Butter a 9-inch square baking pan and line with parchment paper; set aside.
- In large saucepan combine the sugar, salt, butter, evaporated milk, and Fluff. Stir constantly over low heat until blended.
- Increase heat to medium and bring to a full-rolling boil while stirring constantly, being careful not to mistake escaping air bubbles for boiling. Make sure you’re scraping down the edges to prevent burning.
- Boil slowly, stirring constantly for 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted and mixture is completely smooth. Use a whisk if you need to break up the chocolate better.
- Turn into greased pan and let cool. Once the pan is cool enough to touch, refrigerate until completely set.
- Once fudge is set, pour the coconut mixture on top and gently spread out in an even layer. Top with toasted almonds and refrigerate until coconut is firm enough to cut. Slice fudge into squares and enjoy.
*To toast almonds, line a baking sheet with foil. Spread almonds out in an even layer and bake at 350 degrees F for 5-10 minutes or until aromatic. Let cool.