Chocolate Almond Fudge

Instructions

1. 1

   Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to lift the fudge out easily.

2. 2

   Toast the almonds in a dry skillet over medium heat until fragrant, then chop coarsely and set aside.

3. 3

   In a medium saucepan, combine the sugar and sweetened condensed milk. Cook over medium heat, stirring constantly, until the sugar is fully dissolved.

4. 4

   Add the milk chocolate chips and semi-sweet chocolate chips to the saucepan. Continue to stir until the chocolate is completely melted and the mixture is smooth.

5. 5

   Remove the saucepan from the heat and stir in the vanilla extract.

6. 6

   Quickly fold in the toasted almonds, ensuring they are evenly distributed throughout the mixture.

7. 7

   Pour the fudge mixture into the prepared baking pan, smoothing the top with a spatula.

8. 8

   Refrigerate the fudge for at least 2 hours, or until it is firm.

9. 9

   Once set, use the parchment paper overhang to lift the fudge out of the pan. Place on a cutting board and cut into squares.

10. 10

    Store the fudge in an airtight container in the refrigerator for up to 2 weeks.