Salted Chocolate Almond Fudge

 

1

tablespoon butter

1/4

cup packed brown sugar

1

can (6 oz) coarsely chopped smoked almonds

1

bag (12 oz) semisweet chocolate chips (2 cups)

1

cup milk chocolate chips (6 oz)

1

can (14 oz) sweetened condensed milk (not evaporated)

1

cup chopped dried cherries

1/2

teaspoon fleur de sel sea salt or coarse sea salt, if desired

• 1 Line cookie sheet with foil. Line 8-inch square pan with foil.
• 2 In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.
• 3 In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave 1 minute longer. Add almonds and dried cherries; stir until blended.
• 4 Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.