Besides being perfectly decadent, this fudge is also easy to make; no candy thermometers or serious chocolate tempering necessary. The hardest part, by far, is waiting for it to set in the fridge. Torture.
Chocolate Almond Fudge
2 cups semisweet chocolate chips
1 14 oz can sweetened condensed milk
3/4 cup toasted almonds, roughly chopped
1 teaspoon vanilla extract or almond extract (depending on how strong an almond flavor you want)
Melt the chocolate chips and sweetened condensed milk over medium heat (you don't even need to use a double boiler). Remove from heat and mix in almonds and extract. Line a pan with foil and spread the mixture evenly.
(taken directly from Deb, and it works perfectly every time)
1 cup sugar
6 tablespoons butter
1/2 cup plus two tablespoons heavy whipping cream
1 teaspoon coarse sea salt, plus more for sprinkling
Melt sugar in a pan over high heat, stirring consistently. Once it has turned into an amber colored liquid, add the butter and keep stirring. Then add the heavy whipping cream, remove from heat, and continue stirring. This is where I mix in a teaspoon of sea salt, but this is totally up to the discretion of you and your tastebuds. Pour sauce over the fudge and liberally sprinkle sea salt on top. Refrigerate for at least three hours.