Almond Joy Fudge
If you love Almond Joy's then you'll love this Almond Joy Fudge. Think of it like one giant candy bar! The filling is super tasty and full of coconut flavors that meld together with the Hershey's Kisses milk chocolate coating. It gets its fudgy texture from the sweetened condensed milk, that makes it practically melt in your mouth. Once you make this Almond Joy Fudge you'll never eat a candy bar again!
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Yield24 Cookies
- 1 1/2 cups milk chocolate Hershey’s Kisses, unwrapped
- 1 1/2 cups chocolate candy melts (like Wilton or Almond Bark)
- 1 – 14 oz can sweetened condensed milk
- 1 – 14 oz bag sweetened shredded coconut
- 1 cup powdered sugar
- 1/2 cup + 1 tbsp. sweetened condensed milk
Chocolate Candy Layer
- 20 whole raw almonds
- 1 cup chocolate candy melts (like Wilton or Almond Bark)
Preparing the Fudge
- Prepare a 9×9-inch baking dish by lining it with parchment paper and lightly spraying with non-stick cooking spray. Set aside.
- In a medium saucepan over low heat, stir together the Hershey’s Kisses, the chocolate melting candy, and the whole can of sweetened condensed milk until melted and smooth. The mixture should start to pull away from the edges of the pan.
- Scrape fudge into the prepared baking dish and set aside.
- In a large bowl, mix together the 1/2 cup + 1 tbsp. sweetened condensed milk, the coconut, and the powdered sugar. It’s best if you can use a stand mixer for this, as it really takes some “elbow grease” to mix it together thoroughly. If you choose to mix by hand, be aware, the mixture may appear dry at first, but as you continue to “work” the coconut, the consistency will improve.
- Spread out a piece of parchment or wax paper that is approximately the size of the 9×9-inch dish. Scrape out the coconut mixture onto the paper. Use a rubber spatula or clean hands to press the coconut into a square the size of the dish. Invert the coconut square on top of the fudge and gently press down.
- Spread the almonds evenly over top of the coconut layer.
- Microwave the remaining melting chocolate for one minute. Stir until smooth and pour as evenly as possible over the almonds. Use a rubber spatula to gently spread the chocolate in an even layer. Let fudge cool completely to set, about 4-6 hours at room temperature or an hour in the refrigerator.
- Cut into 1 inch squares to serve. (I found that inverting the dish onto a cutting board and cutting from the bottom, the soft layer, down to the hard chocolate layer made the cutting a little less messy.)
Original recipe – here.