Having grown up in 1990’s New Zealand, this ad is perhaps one of my strongest childhood memories. Beyond the nostalgia of having my Colgate Saturday Feature Movie (Soccer Dog or It Takes Two with Mary Kate and Ashley) punctuated by these advertisements, I still have a soft spot for Scorched Almonds. The ad couldn’t have said it better way back in 1993: they really were the “perfect little gift”. These little roasted almond treats were forever being brought along as a thank you gesture to family dinners. Our bach was forever stocked with boxes upon boxes post Christmas, ubiquitous after the evening meal. The classic story of the almonds being sucked of their chocolate, only to be placed back in a bowl for consumption by an unfortunate individual was inevitably told to the kids (who themselves likely had the chocolate melting in their mouth during the tale, only to spit the nuts out afterwards).
These classic chocolates still hold their own alongside the Lindt balls and Ferrero Rochers in supermarkets today, and so they bloody should; they’re excellent. This recipe is my thank you to Scorched Almonds for the thank yous they’ve bestowed. While this fudge is not “proper” fudge, it’s ease to make certainly does not make for a compromise in smooth, chewy texture and tooth shatteringly sweet taste. One piece is enough, and this recipe yields 50; you’re sure to have plenty to gift to Mummy … and Daddy.
I’m pleased to find that in my search for inspiration, there is apparently no decidedly sinful almond butter fudge recipe about on the internet. Without a speck of coconut oil or superfood in sight, this fudge is a superbly decadent treat. It’s easy enough to make with children – taking care around the stove, but makes for a very satisfying result for a candy maker of any level.
Scorched Almond butter fudge
- 375g tin condensed milk
- 30g butter
- 400g white chocolate melts
- 150g almond butter
- 100g icing/confectioner’s sugar
- Generous pinch salt
- 240g box of Nestle Scorched Almonds
- 50g roasted salted almonds, chopped
- Grease and line a 9 x 9 inch square baking tin with nonstick parchment. Stir the almond butter to ensure the oil that often rises to the top is mixed through.
- In a small saucepan over low heat, mix together the condensed milk, butter and white chocolate melts. Stir frequently to ensure the chocolate doesn’t catch and burn.
- While the chocolate is melting, pulse half of the Scorched Almonds in a food processor to yield flakes of milk chocolate and chunks of almonds. Chop the other half by hand roughly, leaving a few whole. Set aside for topping.
- Remove the chocolate mixture from heat and add the almond butter, icing sugar and salt. Either with an electric hand mixer on medium speed, or wooden spoon with a vigorous hand, beat the almond butter and sugar through the chocolate until completely combined.
- Cool the fudge mixture for 5 minutes before adding the processed Scorched Almonds, folding through to mix. Pour the fudge into the prepared baking tin immediately, spreading it out evenly with an offset spatula. Sprinkle the chopped and whole Scorched Almonds on top, along with the chopped roasted almonds. Press the top to ensure the chocolate chunks stick.
- I accelerated chilling time by popping the fudge straight into the freezer for an hour, before setting for a further hour in the fridge. Alternatively, chill in the freezer for at least 3 hours or overnight.
- With a warm knife, cut into small squares. Yields around 40-50 pieces. Store in the fridge in an airtight container.