Sea Salt Almond Fudge is a rich, chocolatey treat loaded with slivered almonds and a touch of sea salt and this recipe comes together quickly right in the microwave.
Each piece is rich, smooth, and deeply chocolatey, studded with crunchy slivered almonds and finished with a sprinkle of flaky sea salt.
The sweet-salty contrast makes every bite irresistible. It’s the kind of foolproof recipe you can whip up in minutes for holidays, gifting, or whenever a chocolate craving hits—no candy thermometer or stovetop required.
Almond fudge is all about combining rich, creamy chocolate with just the right amount of crunch. Using slivered almonds makes it especially easy to enjoy without worrying about biting into hard pieces. Slivered almonds work well into the smooth fudge while still giving you that perfect nutty texture.
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For even better flavor, toast the almonds lightly before stirring them in. It brings out a warm, roasted almond vibe that adds depth to every bite and makes the fudge taste even more special. Toasted or not, the slivered almonds keep the fudge soft, approachable, and totally irresistible.
More Fudge Recipes
how to make almond fudge
Line an 8×8 or 9×9 pan with parchment paper. You can spray the pan with cooking spray to help the parchment paper stick to the pan. You may also use tin foil sprayed with cooking oil for easy removal.
In a medium microwavable mixing bowl, add semi-sweet and dark chocolate chips, sweetened condensed milk, and butter.
Place in the microwave, and heat for 90 seconds. Immediately remove and beat together.
Place the bowl back into the microwave and heat for another 30 seconds. Remove and beat together until smooth; fold in sliced almonds. Immediately press into the prepared pan.
Spread the fudge in the prepared pan and top it with crushed slivered almonds and sea salt.
Let your fudge come to room temperature. Once at room temp wrap your fudge pan with plastic wrap or cover with foil and place it in the refrigerator for 2-4 hours or until set. Cut into fudge squares and enjoy!
Fudge making tips
Follow the directions, making sure not to overheat the chocolate chips. If chocolate gets too hot, it can seize or turn grainy, so stop heating as soon as it’s smooth and fully melted.
Work quickly once the chocolate melts, fudge thickens fast. Have a lined pan ready and pour immediately for a smooth spread.
This easy fudge keeps up to two weeks in an airtight container at room temperature. Storing it in the fridge extends its life to 3–4 weeks, and it can be frozen for up to 3 months—perfect for making ahead for the holidays.
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Sea Salt Almond
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Ingredients
- 3 cups chocolate chips I use 1 1/2 cups dark chocolate with 1 1/2 cups of semi-sweet chocolate
- 4 tablespoons butter
- 1 cup sliced almonds
- 1/2 teaspoons coarse sea salt
Instructions
- Line an 8×8 or 9×9 pan with parchment paper. You can spray the pan with cooking spray to help the parchment paper stick to the pan. You may also use tin foil sprayed with cooking oil for easy removal.
- In a medium microwavable mixing bowl, add semi-sweet and dark chocolate chips, sweetened condensed milk, and butter.
- Place in the microwave, and heat for 90 seconds. Immediately remove and beat together.
- Place the bowl back into the microwave and heat for another 30 seconds. Remove and beat together until smooth; fold in sliced almonds. Immediately press into the prepared pan.
- Spread the fudge in the prepared pan and top it with crushed slivered almonds and sea salt.
- Let your fudge come to room temperature.
- Once at room temp wrap your fudge pan with plastic wrap or cover with foil and place it in the refrigerator for 2-4 hours or until set. Cut into fudge squares and enjoy!
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.