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Get out and measure all of your ingredients. Butter or spray a square 8x8 or 9x9 pan and line with parchment paper. This will make for easy removal of the set fudge. Set aside. In a microwave safe bowl heat chocolate chips and sweetened condensed milk on high for 1 minute and 30 seconds. Remove from microwave.

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Make the chocolate layer: Melt 1/2 of the can of sweetened condensed milk, chocolate chips, and marshmallow creme together in a small saucepan on the stove. Remove from heat and stir in vanilla extract and peppermint extract. Spread into prepared pan and place in the refrigerator for a few minutes. Wipe the pot clean.

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Cook over medium low to low heat for about 3 minutes, stirring constantly, or until the mixture begins to thicken, resembling thick pudding. Remove from the heat, and stir in the coconut and pecans. Let cool for about 15 - 20 minutes, give it a good stir, then spread the warm topping on top of the chocolate fudge.

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Line an 8×8-inch (20×20 cm) pan with aluminum foil or parchment paper for easy removal of the fudge. In a microwave-safe bowl, melt the chocolate bark. Use 30-second intervals in the microwave, stirring between each interval, until the bark is fully melted. Add the sweetened condensed milk to the melted chocolate.

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Preparing the Almond Bark. Start by breaking the almond bark into small pieces. This will help it melt faster and more evenly. Place the almond bark in a microwave-safe bowl and heat it in the microwave in 30-second intervals, stirring in between, until it is completely melted. Be sure not to overheat the almond bark, as it can burn easily.

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Place white bark in a microwave-safe bowl. Cook in 30-second intervals, stirring between each, until the bark melts completely. To the same bowl, add sweetened condensed milk and vanilla extract; stir to combine. Add in two-thirds of the crushed candy canes, and stir again to combine.

Toasted Almond Bark Fudge Recipe and best photos

Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Add the extract and the almonds. Stir once more to mix throughout. Pour into a well-greased or parchment lined 8" pan.

Vanilla fudge recipe evaporated milk exoticrety

1 ½ cups375mLtoasted almonds, coarsely chopped. 2 tsp10mLvanilla extract. Directions. 1: Line8-inch (2L) baking dish with parchment or waxed paper; set aside. 2: Combinesugar, evaporated milk, butter and salt in medium saucepan; bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken.

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Heat the chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir the ingredients continuously until they melt. Once the chocolate has melted, remove the saucepan from the heat and stir in the extract. Then add the slivered almonds and mix well. Pour/scoop the fudge into the prepared dish.

The Lonely Baker Peanut Butter Fudge

How to Make Fudge with Almond Bark. To make fudge with almond bark, you will need the following ingredients: - 1 package (24 ounces) of almond bark - 1 can (14 ounces) of sweetened condensed milk - 1 teaspoon of vanilla extract - Optional mix-ins such as nuts, marshmallows, or dried fruit

3Ingredient Peanut Butter Fudge

Detailed instructions are included in the recipe card below. In a large mixing bowl, melt chocolate and butter in the microwave until smooth and creamy. Stir through sweetened condensed milk, vanilla and baking soda until combined. Finally, stir through almonds. Transfer to prepared pan and smooth the top.

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STEP TWO: In a medium saucepan, add chocolate chips and condensed milk. Stir constantly while melting the chocolate over medium heat. STEP THREE: Next, remove from the saucepan and stir in the almond extract and almonds. Pour the mixture into the baking dish. STEP FOUR: Then, chill in the fridge for two to three hours.

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In a double boiler (a pan filled with 1 inch of water, with a bowl that does not touch the water set over top.) Heat over low heat, stirring often, until melted. Pour the chocolate and sweetened condensed milk (and vanilla and salt, if using) into the bowl of a food processor. Pulse until blended.

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Place the sweetened condensed milk (not evaporated milk), 2/3 cup creamy peanut butter and almond bark in a large microwavable bowl. Heat in the microwave uncovered on high (100% power) in 1-minute increments, stirring well between each, until melted and smooth. This will take about 3 minutes. Be careful; the bowl may get hot.

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Step 1: Chop the cookies! Save about 1/2 a cup for the topping. Step 2: Heat almond bark, sweetened condensed milk and butter in a non-stick saucepan over medium heat. Stir until mixed and melted (about 5 minutes) Step 3: Remove from heat and mix in the vanilla, salt and chopped cookies (but not the extra 1/2 cup).

Milk Chocolate Almond Bark Provincetown Fudge Factory

Directions. Line an 8×8 square pan with parchment paper or aluminum foil lightly sprayed with nonstick cooking spray. Set the pan aside. Combine the chocolate chips and sweetened condensed milk in a large bowl that is microwave-safe. Microwave for 1 minute and stir.