Coconut Almond Fudge By Beth Sippei (national Winner)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Shelf life, Shelf3 | 1 | Servings | |
INGREDIENTS
| 1 | c | Sliced, blanched almonds |
| 1 | Jar marshmallow cream, 7 | |
| ounces | ||
| 1 1/2 | c | Sugar |
| 2 | T | Light corn syrup |
| 1/2 | c | Butter |
| 2/3 | c | Evaporated milk |
| 1/8 | t | Salt |
| 2 | c | Milk chocolate chips |
| 2 | c | Dark chocolate chips |
| 1 | c | Sweetened flaked coconut |
| 1 | T | Grand Marnier liquor |
| 1 | t | Vanilla |
| 1 | t | Almond extract |
| 3 | oz | Cream cheese |
INSTRUCTIONS
Roast the blanched almonds in a 350 degree oven until slightly browned, about 10 to 15 minutes. Cool them to room temperature, chop them coarsely and set them aside. In a large, heavy saucepan combine the marshmallow cream, sugar, corn syrup, butter, evaporated milk and salt. Bring the mixture to a boil and boil rapidly for 5 minutes stirring constantly. Remove from heat and stir in the chocolate chips. Stir until the chocolate is melted. Add the chopped almonds, coconut., Grand Marnier, vanilla extract, almond extract and cream cheese. Stir to blend thoroughly. Pour into buttered 9" x 6" pan. Cool and cut into squares. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6244
Calories From Fat: 2827
Total Fat: 334.8g
Cholesterol: 401mg
Sodium: 1398.2mg
Potassium: 2539mg
Carbohydrates: 814.7g
Fiber: 43.5g
Sugar: 501.3g
Protein: 77.7g