Instructions:
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides to easily lift the fudge out later. This will help with easy removal and cutting.
In a heavy-bottomed saucepan, combine the chocolate chips, sweetened condensed milk, and butter over low heat. Stir continuously until the chocolate and butter are completely melted and the mixture is smooth.
Once everything is melted and combined, remove the saucepan from the heat and stir in the vanilla extract. This adds flavor and enhances the overall taste of the fudge.
Add the chopped roasted almonds to your fudge, fold it into the mixture at this point. It provides a nice texture contrast and extra flavor.
Pour the fudge mixture into the prepared baking pan. Use a spatula to smooth the top and ensure an even distribution.
Top it with some chopped almonds and some coco powder.
Refrigerate the fudge for 2 hours, or until the fudge is firm.
Once the fudge is completely set, use the parchment paper overhangs to lift it out of the pan. Place it on a cutting board and use a sharp knife to cut it into small squares or rectangles.
*Dipping a knife in hot water before slicing fudge helps achieve cleaner, smoother cuts. The heat from the knife prevents the fudge from sticking to it, which can cause the pieces to crumble or look messy.
You can add various mix-ins like marshmallows, caramel swirls, or different types of chocolate.
