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.