Popcorn-Almond Fudge
 
Ingredients
  • 18 ounces semisweet chocolate chips
  • 14 ounce can Sweetened Condensed Milk (NOT evaporated milk)
  • 2 Tablespoons butter
  • 4 cups plain popped corn, slightly crushed
  • 1 cup toasted slivered almonds
  • 1 teaspoon vanilla extract
Instructions
  1. Line a 9-by-13-inch pan with nonstick aluminum foil with some overhanging edges for easily lifting out of pan. Set aside.
  2. In a large heavy saucepan over low heat, melt the chocolate chips with the sweetened condensed milk, and the butter, stirring until smooth.
  3. Remove from heat and immediately and quickly stir in the popcorn, almonds, and vanilla. Spread mixture evenly into the prepared pan. Chill for 1 to 2 hours until firm enough to cut. Lift out fudge and place on a flat surface to cut into squares.
  4. Note: these fudge pieces will be flatter and smaller than thick chunks as some prefer their fudge to be. I haven't tried it yet, but next time I make it I will use a smaller pan like a 9-inch square and see how it turns out.
Recipe by The Culinary Cellar at https://theculinarycellar.com/popcorn-almond-fudge/