Salted Almond Fudge Truffles

• Condiments

  • 1 7 oz jar Marshmallow fluff

• Baking & Spices

  • 10 oz Chocolate melting chips
  • 3 cups Milk chocolate chips
  • 2 tbsp Sea salt

• Nuts & Seeds

  • 1 cup Almonds, lightly salted toasted

• Snacks

  • 1 Cookie scoop

• Dairy

  • 4 tbsp Butter
  • 1 can Condensed milk, sweetened

• Other

  • Double boiler

Found on willcookforsmiles.com

Description

Ingredients

• Fudge:
• 4 Tbsp butter
• 1 can sweetened condensed milk
• 3 cups milk chocolate chips (dark or semi-sweet can be substituted if preferred)
• 7 oz jar of marshmallow fluff
• 1 cup chopped lightly salted toasted almonds (I use Blue Diamond brand)
• Truffles:
• 10-12 oz chocolate melting chips
• About 2 Tbsp sea salt
• Recommended tools:
• Double boiler
• Cookie scoop

Directions

• Fudge:
• Fit a 9x9 baking dish with parchment paper and grease the paper all over the bottom and sides with some butter (or non-stick baking spray), so fudge doesnt stick.
• Place chocolate chips, chopped almonds and marshmallow fluff in a large mixing bowl. Set aside.
• In a bottom-heavy sauce pot, over medium heat, start melting butter and add sweetened condensed milk. Bring to simmer over medium heat, stirring constantly so that condensed milk doesnt burn.
• Pour hot condensed milk mixture into the bowl and whisk until all smooth. (You will want to start whisking slowly, so the hot mixture doesnt splatter on you, and then increase your whisking speed to get the mixture nice and smooth. If using a metal mixing bowl, you may want to hold it with an oven mitt while whisking. If whisking starts to get a little tough, switch to a rubber spatula.)
• Pour your fudge mixture into the prepared baking dish and spread it evenly. Let it stand on the counter until it cools to room temperature. Then place the pan in the refrigerator to chill and firm up for a couple of hours.
• Once cooled, take the fudge with parchment paper out of the pan. Using a cookie scoop, scoop out chocolate fudge and shape them into even fudge balls. Place them on a large cutting board covered with parchment paper. (You may have to use two boards.)
• Place sea salt into a small bowl close to your cutting board so that you can sprinkle salt as soon as you dip the fudge truffles in chocolate.
• Melt the chocolate melts according to the package instructions. (I definitely recommend using a double boiler.)
• Using a fork, dip each fudge ball into chocolate, covering it completely. Gently shake off excess chocolate by moving the fork up or down and gently tapping the fork on the side of the double boiler. Lay it back on the parchment paper (youll need a toothpick or something small to help you slice the truffle off the fork) and sprinkle with a little sea salt. Repeat with all fudge balls.
• Store in the refrigerator, covered or in a container with a lid.