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KIWI magazine

Filed under: Dessert

Most fudge recipes call for heating sugar and water to a specific temperature with a candy thermometer (and if things get too hot, you have to start over!). This variety is more forgiving and needs no special equipment—but is just as sweet.

Prep time: 10 minutes

Cook time: 5 to 10 minutes

Chill time: 2 to 3 hours


  • 2 1/2 cups chocolate chips
  • 1/3 cup unsalted butter, cut into small pieces
  • 3 1/2 cups powdered sugar, sifted after measuring
  • 1/2 cup cocoa powder, sifted after measuring
  • 1/4 cup + 1 tablespoon brewed coffee (leftover from your morning brew works great)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons almond butter
  • Pinch salt
  • 1/2 cup toasted almonds, coarsely chopped
  • 1/2 cup dried cherries


  1. Place the chips and butter in a double boiler. Stir frequently until melted. Add the powdered sugar, cocoa powder, and coffee in small increments, stirring after each addition. Mix in the two extracts, almond butter, and salt. Fold in the almonds and cherries.
  2. Transfer to a greased 8-inch square dish. Refrigerate for 2 to 3 hours, then allow to come to room temperature before cutting into squares.
Makes 36 fudge bites

Per fudge bite: calories 141, fat 7 g, protein 1 g, carbohydrates 22 g, dietary fiber 2 g


Reprinted from KIWI Magazine 

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