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Nutrition Facts
Serving Size 1 Rich Mallow and Honey Almond Fudges 23g Recipe makes 18 Rich Mallow and Honey Almond Fudges) The following items or measurements are not included below: 250 g chips
Calories 103
Calories from Fat 54		(52%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 44mg		1%
Potassium 24mg		0%
Total Carbohydrate 12.4g		4%
	Dietary Fiber 0.6g	2%
	Sugars 8.0g
Protein 1.0g		2%
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Rich Mallow and Honey Almond Fudge

Recipe #386843 | 15 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Aug 24, 2009

I’ve adapted this recipe from one I found on the Simply Great Meals website. The original recipe uses pistachios; I’ve used honey-roasted almonds. Obviously, you could use whatever nuts you fancy or a mixture of several different nuts. Once you’ve melted your chocolate, butter and marshmallows, no more cooking is required. Great for lunchbox snacks, picnics and potlucks! For the best results, use top quality chocolate rather than cooking chocolate. I’ve suggested Lindt, and if you choose one with orange or peppermint chips, you’ll add another subtle flavour. I’ve wondered also about using a fruit juice instead of the water but haven’t tried this yet. The conversions you may need: 90g = 3oz; 250g = 8oz.

18 Rich Mallow and Honey Almond Fudges (change servings and units)

Ingredients

1 tablespoon water
90 g butter, unsalted
250 g pink & marshmallows
250 g dark lindt chocolate with orange chips or dark lindt chocolate with peppermint chips, broken into squares and roughly chopped or dark chocolate, cooking broken into squares and roughly chopped
1/2 cup honey-roasted almond, roughly chopped

Directions

1
Grease a 16cm/6” square pan and line it with baking paper; and set aside.
2
Place the water, unsalted butter and marshmallows in a pan, stirring constantly, until the marshmallows have melted; add the chocolate to the pan; remove the pan from the heat and stir until the chocolate has melted.
3
Fold the honey-roasted almonds or your choice of nuts into the chocolate mixture and pour the mixture into a lined 16 cm/6” square pan; allow the fudge to cool before placing it in the refrigerator to set.
4
Cut the fudge into thin slices or squares and store it in an airtight container in the refrigerator.