The shopping is completed, the mistletoe is hung, and we are down to the wire. All I have left to do is make Christmas candy, prepare our Cajun meal on Christmas Eve and cook up something special Christmas morning. I’m excited to see the reaction on my family’s faces when they open up their gifts that I have spent months buying!
As far as the candy goes, I’m making a few traditional favorites. Chocolate covered cherries are a must! My mother made them every year when I was growing up, and I still use her recipe. Savannah will make her favorite, Oreo Balls, and they will not last long around our house. Then, I have made these Salted Almond Fudge Truffles that I’m excited for everyone to try this year.
These little candies are rich and almost sinful! They are sweet and salty, and one of the easiest candy recipes I have ever made. These can get a little messy when rolling into balls so a pair of rubber gloves might work well.
Salted Almond Fudge Truffles
Author:
Amye Melton
Ingredients
- 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
Instructions
- 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.
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