Almond Joy Fudge

Where do you go when you need new recipe inspiration?  I LOVE Pinterest!  What a fabulous idea that someone developed where such a collection of great ideas come together in one place!  If you haven’t joined, you really need to check it out!

While perusing my pins last week, I saw this recipe for Almond Joy Fudge.  Now I ask you, why do we all seem to make fudge only during the Christmas holidays?  That is what I have always done.  But when warm weather comes, aren’t we all looking for no bake kinds of recipes so we don’t have to heat up the oven?  Fudge is your answer!  This was quick to make and tastes amazing!

I pretty much followed the original recipe on this one with the exception of the almonds.  The one from Pinterest called for 20 almonds, but as I put mine on, I decided that just wasn’t enough.  I mean almonds are really healthy for you right?  Don’t let it be said that I didn’t promote healthy eating when I post these yummy desserts! 😉

food 017 Fudge Layer:

  • 1 1/2 cups milk chocolate Hershey’s Kisses, unwrapped
  • 1 1/2 cups chocolate candy melts (I like Ghiradelli.  Just use good quality chocolate)
  • 1 – 14 oz can sweetened condensed milk

Coconut Layer:

  • 1 – 14 oz bag sweetened shredded coconut
  • 1 cup powdered sugar
  • 1/2 cup + 1 tbsp. sweetened condensed milk

Chocolate Candy Layer:

  • 40 whole raw almonds
  • 1 cup chocolate candy melts (again, Ghiradelli is my favorite)


Prepare a square 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, chocolate melting candy, and the whole can of sweetened condensed milk until melted and smooth.

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.  (A stand mixer makes this easier).

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.

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. (If you invert the dish onto a cutting board and cut from the bottom, the cutting is a little less messy.)

Recipe adapted from :