Almond Coconut Fudge

• Gluten free

• Canned Goods

  • 1/2 cup Evaporated milk

• Baking & Spices

  • 1 cup Milk chocolate chips
  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 3/4 cup Almonds
  • 5 oz Coconut

• Dairy

  • 1 can Condensed milk, sweetened

• Desserts

  • 12 Marshmallows, large

Found on chef-in-training.com

Description

Ingredients

• ¾ cup almonds, roughly chopped
• ½ cup evaporated milk
• ½ cup sugar
• 12 large marshmallows
• 5 ounces coconut
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1 can sweetened condensed milk
• 2 teaspoons vanilla

Directions

• Heat oven to 375 Degrees F.
• Line cookie sheet with foil and spread chopped almonds evenly over the top. Bake for 8 to 10 minutes. Set aside.
• In a medium sauce pan over medium heat, combine evaporated milk and sugar. Bring to a boil and stir for 4 minutes. Turn heat to low and add marshmallows. Stir until marshmallows are melted. Remove from heat and add coconut. Stir until well blended. Set aside.
• In a medium sauce pan over medium heat combine semi sweet chocolate chips, and milk chocolate chips and sweetened condensed milk. Heat until just melted. Remove from heat and add the vanilla.
• Spray 8x8 baking dish with cooking spray. Pour half of the fudge into the baking dish. Pour the coconut filling over the fudge. Sprinkle the nuts over the coconut mixture. Pour the remaining fudge over the top of the nuts.
• Refrigerate for 3 hours before serving.