Sea Salt Almond Fudge is an easy to make, deep rich fudge with slivered almond and sea salt that is made in the microwave. Happy Holidays friends!
Today is the best kind of day. First, I have this amazing fudge recipe. AND I have the perfect holiday GIVEAWAY for you today. Are you like me and look forward to the holiday baking? It is my favorite time of year, seriously. I canโt wait for the day that my sisters and I get together and bakeโฆ all day!
So in light of the baking season today I am teaming up with 4 of my blogging friends with a very fun giveaway to get you ready! One lucky winner will win 1 case of sugar from Imperial Sugar as well as a silicone baking mat and My First Cookbook. Kerrygold will send you 1 case of butter (winner will pick salted or unsalted). And you will receive a $100 gift card for Ghirardelli Chocolate. Your holiday baking will never taste better!
Happy Holidays, it is the best time of the year! XOXO San
How do you make Sea Salt Almond Fudge?
Prepare an 8 or 9-inch square pan by lining it with two layers or foil and then gently spraying the foil with cooking spray. You can just lightly grease the pan with cooking spray, but trust me the foil trick is so nice when lifting it from the pan.
In a large microwave safe bowl add butter and heat for 1 1/2 minutes or until butter is completely melted.
Next, add sugar and half & half; stir until combined. Place in microwave and heat for 3 minutes. Then vigorously stir to combine, then cook another 2 minutes. Stir well while scraping down sides of bowl. Return to microwave and cook for another 3 minutes. Stir once more and then heat another 2 ยฝ minutes.
TIP you may want to set the large bowl on a plate in case it boils over while heating. This happens every time and the plate makes less of a mess for me to pick up.
Immediately remove from microwave, then add marshmallow creme and stir.
Stir in all of the chocolate chips and vanilla. Stir until smooth and well combined, no chunks.
Quickly stir in sliced almonds and sea salt until combined.
Immediately pour into prepared pan and lift pan and tap on the counter to work out the air bubbles. Top fudge with the almonds, I place 16 in 4×4 rows. This is how I will cut the fudge.
Lastly, sprinkle with coarse sea salt. Cool completely until set. Use foil handles to lift fudge from pan before cutting into squares. I let mine set for 2-3 hours. Once cut into squares store in an airtight container and set in fridge until ready to eat, serve or package up for friends and family.
How long does homemade fudge last?
Fudge that is kept in an airtight container at room temperature will last for one to two weeks.
Refrigerating fudge can extend its shelf life to two to three weeks.
Be sure to try my other favorite fudge recipes: Easy Red Velvet Fudge, White Chocolate Peanut Butter Fudge, Chocolate Pecan Fudge, Baileyโs Fudge, and 2-Ingredient Christmas Fudge.
Looking for some more holiday baking ideas, check out these from my friends.
Double Chocolate M&M Cookies
Chocolate Peppermint Blossoms
White Chocolate Cherry Almond Biscotti
Gingerbread Cookies
Don’t forget to pin this Sea Salt Almond Fudge to your favorite Pinterest board to make later!
Sea Salt Almond Fudge & Holiday Giveaway
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup half & half or evaporated milk
- 12 ounces Ghirardelli 60% Cocoa chocolate chips
- 1/4 cup Ghirardelli Semi-Sweet chocolate chips
- 7 ounces marshmallow creme
- 1 teaspoon vanilla
- 3/4 cup sliced almonds
- 16 whole almonds
- coarse sea salt to taste
Instructions
- Prepare an 8 or 9 inch square pan by lining it with two layers or foil and then gently spraying the foil with cooking spray. You can just lightly grease the pan with cooking spray, but trust me the foil trick is so nice when lifting it from the pan.
- In a large microwave safe bowl add butter and heat for 1 ยฝ minutes or until butter is completely melted.
- Next, add sugar and half & half; stir until combined. Place in microwave and heat for 3 minutes. Then vigorously stir to combine, then cook another 2 minutes. Stir well while scraping down sides of bowl. Return to microwave and cook for another 3 minutes. Stir once more and then heat another 2 ยฝ minutes.
- TIP you may want to set the large bowl on a plate in case it boils over while heating. This happens every time and the plate makes less of a mess for me to pick up.
- Immediately remove from microwave, then add marshmallow creme and stir.
- Stir in all of the chocolate chips and vanilla. Stir until smooth and well combined, no chunks.
- Quickly stir in sliced almonds and sea salt until combined.
- Immediately pour into prepared pan and lift pan and tap on the counter to work out the air bubbles. Top fudge with the almonds, I place 16 in 4x4 rows. This is how I will cut the fudge.
- Lastly sprinkle with coarse sea salt. Cool completely until set. Use foil handles to lift fudge from pan before cutting into squares. I let mine set for 2-3 hours. Once cut into squares store in an airtight container and set in fridge until ready to eat, serve or package up for friends and family.
ahhhhh this looks INCREDIBLE!!!!
Recheck the pinerest connections. I had to go directly to the sites to follow.
Thank you for offering this great gift.