- 4 tbsp. unsalted butter
- 1 (14-oz.) can sweetened condensed milk
- 3 c. chocolate chips (you can use milk chocolate, semi-sweet chocolate, dark chocolate or a mixture)
- 7-oz. marshmallow fluff
- 1 c. chopped lightly salted and toasted almonds (I used Blue Diamond)
- 1 pkg. Candiquik candy coating
- Line a 9 x 9-inch baking dish with parchment paper and spray with nonstick cooking spray or grease with butter. Set aside.
- Add chocolate chips, chopped almonds, and marshmallow fluff to a large bowl. Set aside.
- In a heavy saucepan, over medium heat, melt the butter. Add sweetened condensed milk and bring to a simmer, stirring constantly so that milk does not burn.
- Pour hot condensed milk mixture over the chocolate chip, almonds and marshmallow fluff. Whisk to combine until smooth.
- Pour into the prepared pan. Cool to room temperature, then place in the refrigerator for a couple of hours.
- Once the fudge mixture has cooled, using a cookie scoop make balls then roll between hands to smooth. Place on a parchment paper lined baking sheet. Return to the refrigerator one all balls are rolled.
- Follow package directions to melt the Candiquik. Using a fork or a candy dipper dip each fudge ball into the candy coating. Return to the parchment-lined baking sheet and sprinkle with a little kosher salt. Repeat until all of the fudge balls are coated and return to the refrigerator.
- Store in the refrigerator in a tightly covered container.