If you are a chocolate lover like me, you probably find yourself snacking on chocolate chips at least once a day. Sometimes I hop in and out of the kitchen for this specific purpose, and other times, I am not even hungry; I am in the kitchen solely to take a quick movement break from work with nothing else on my mind, but then they call to me, and I find myself reaching into the container without ever considering stopping myself. I grab a handful with a smile on my face in anticipation, then go back for another with an even bigger smile - and eventually I force myself to go be more productive, hoping that this treat will hold me over until the next meal.
To be honest, these chocolate chips are not even the fanciest kind, but they still are enough to fulfill me...most of the time. Every so often, I need more chocolate oomph in a fast and easy fashion, and while this recipe needs to be made ahead of time, it is totally worth it. These are the perfect gifts from heaven for these grab and go moments!
Fudge is so delightful for two main reasons - its melt-in-your-mouth texture is impossible to ignore, and you can pack in a ton of flavor for a party in every bite. Furthermore, you can add mix-ins or toppings to make it even more interesting, and once the fudge is all finished, popping a piece in your mouth is a cinch. Yes, you do need to plan because the fudge needs to set, but you can still take a (heaping) spoonful while making it, so you get to satisfy your sweet tooth multiple times!
Below, I share a base recipe that can be switched out for any nut, chocolate, or addition you prefer. This time around, I used a combination of milk, semisweet, and dark chocolate to give a nice, simple balance to the base in order for the pumpkin pie spices to really come through. With a pinch of salt and a splash of vanilla to bring them out even more, this fudge enamors you with the most comforting aroma as you prepare it and an even greater sensational flavor profile when you sample it.
There is an extra special ingredient here too - the marshmallow! I love the extra-soft, pillowy texture hidden within the already creamy fudge. Because you almost miss it if you are not paying attention, it is even more stimulating when you sink your teeth right into it. Oh, and did I mention this fudge is actually on the healthier side and almost completely dairy-free (minus the chips, but you can switch those out!)? The base is made of an almond nutella, and you will not even miss the sweetened condensed milk or butter! You can actually indulge without thinking about needing to work out later, and if you are only taking one or two pieces for a midday snack, you will feel like you made a solid but still very pleasing choice!
We all deserve a pick-me-up (or two or three) during the day, but if we only get that one opportunity, we better make it count. This fudge will certainly do just that each and every time. Plus, since it is so customizable, you will never run out of options to try and thus will always have something new and mouthwatering to which you can look forward!
Pumpkin Spice, Marshmallow, and Nutella Fudge
Serves 8
1 1/2 cups Raw Almonds, whole
8 ounces Chocolate, mix of milk, semisweet, and dark pieces/chips
Splash Vanilla
Dash Cinnamon
Dash Nutmeg
Dash Clove
Dash Ginger
Dash Allspice
1/2 tsp Salt
1/2 cup Mini Marshmallows
In a 325˚F oven, toast the almonds until golden brown, about 12 minutes.
Let cool, then blend in a robot coupe until liquified.
Add the chocolate and blend until fully homogenized - the heat from blending will melt the chocolate. It should look like nutella when done.
Blend in the vanilla, spices, and salt.
Scoop the fudge mix into a bowl and incorporate the marshmallows with a spatula - they will be ripped into small pieces if you continue with the robot coupe.
Line a plastic container or a Pyrex dish that will create a flat layer about 1 inch thick with parchment paper. Pour in the mixture and let the fudge set in the freezer for 2 hours.
Once fully hardened, take out of the freezer and leave at room temperature for just a few moments so that you can slice it with a knife. Don't let the fudge sit too long though or it will start to melt and become very messy.
Cut into squares, then store in the fridge.
When ready to eat, let the fudge stay out at room temperature for a bit if you have the willpower to wait - you can definitely eat it right away and still fall in love, but the flavors will shine even brighter if the fudge is not fridge cold.