If you love Almond Joy candy bars, this fudge is about to be your new favorite treat! It’s rich, chocolatey, and packed with coconut, almonds, and all the gooey goodness you could ever want.
Best part? No fancy equipment needed—just melt, mix, and chill.
Let’s make some fudge!
What You’ll Need
- 2 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- ¾ cup whole almonds (or chopped if you prefer)
- ¼ tsp salt
- Optional topping: Extra melted chocolate, shredded coconut, or chopped almonds
Pro Tips
- Toast the almonds! It brings out their flavor and adds extra crunch—just bake them at 350°F for 5 minutes.
- Line your pan with parchment paper. It makes lifting the fudge out so much easier.
- Don’t overheat the chocolate. Melt it slowly over low heat or in short bursts in the microwave to keep it smooth.
- Let it set completely. Refrigerate for at least 2 hours before cutting so you get clean, perfect squares.
- Customize it! Swap almonds for cashews, add a drizzle of caramel, or mix in a handful of mini marshmallows.
Tools You’ll Need
- Medium saucepan
- Spatula
- 8×8-inch baking dish
- Parchment paper
- Knife for cutting
Substitutions & Variations
- Dairy-free option: Use coconut sweetened condensed milk and dairy-free chocolate chips.
- Extra coconut flavor: Stir in ½ tsp coconut extract along with the vanilla.
- Crunchy version: Use chopped almonds inside the fudge instead of whole ones on top.
- Sweeter fudge: Use milk chocolate instead of semi-sweet.
Instructions
1. Melt the chocolate.
In a saucepan over low heat, melt chocolate chips and sweetened condensed milk, stirring constantly until smooth. Remove from heat and stir in vanilla and salt.
2. Mix in the coconut.
Stir in the shredded coconut until evenly combined.
3. Pour into the pan.
Line an 8×8-inch baking dish with parchment paper, then spread the chocolate mixture evenly.
4. Add the almonds.
Gently press the whole almonds on top of the fudge.
5. Chill and set.
Refrigerate for at least 2 hours or until firm.
6. Cut and serve.
Once set, lift the fudge out using the parchment paper, cut into squares, and drizzle with extra melted chocolate and shredded coconut if you’re feeling fancy.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 1 week.
- Want to keep it longer? Freeze the fudge for up to 3 months and thaw before serving.
Wrap-Up
And that’s it—your Almond Joy Fudge is ready to enjoy! It’s creamy, chocolatey, and packed with that coconut-almond crunch. Give it a try, take a pic, and let me know how it turned out. Happy snacking! 🍫🥥
