Almonilla Riveria Fudge
Almonilla Riveria Fudge offers a rich, nutty flavor with hints of vanilla and almond, perfect for satisfying sweet cravings and ideal for gatherings or gifting.
Ingredients
Instructions
- In a heavy saucepan, mix together sugar, evaporated milk, and butter.
- Cook slowly without stirring until the mixture reaches the soft ball stage.
- Remove the pan from heat; add chopped filberts, vanilla, and almond extract.
- Stir until the mixture cools.
- Pour into a shallow buttered pan and let stand for 20 minutes.
- Cut into pieces.
Tips & Substitutions
For a smoother fudge, ensure that the sugar mixture is cooked slowly and reaches the soft ball stage without stirring, which can help prevent graininess. If you don’t have filberts, walnuts or pecans can be great substitutes. You can also add a pinch of salt to enhance the flavors. To add a twist, consider incorporating a swirl of caramel from your favorite Caramel Pudding(Also Called Velvet Or Milk Pudding).
Serving Suggestions
Cut into squares and serve as a delightful dessert or snack. It pairs beautifully with a scoop of Homemade Ice Cream(Van Doren Hotel, Holly Springs, Mississippi) for a decadent treat. Consider adding a sprinkle of sea salt on top for an enhanced flavor experience. This fudge also makes for a lovely gift when packaged in decorative boxes.
Storage & Reheating
Store leftover fudge in an airtight container at room temperature for up to a week. If you prefer to keep it longer, refrigerate it for up to two weeks. To reheat, place the fudge in a microwave-safe dish and heat in short intervals, stirring in between, until just softened for a delightful treat again.
Nutrition & Diet Analysis (per serving)
Each serving of Almonilla Riveria Fudge contains roughly 684 calories, with 7g protein, 85g carbohydrates, and 13g fat. It is an excellent source of vitamin C (59% of the Daily Value), iron (26% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of protein and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
Using regular milk will change the texture and make the fudge softer. Evaporated milk is thicker and gives the fudge its rich, creamy consistency. If you're in a pinch, you can try using a mix of regular milk and heavy cream to mimic the texture.
How can I tell when the fudge has reached the soft ball stage?
To check for the soft ball stage, drop a small amount of the cooked mixture into cold water. If it forms a soft, pliable ball that flattens when removed, it has reached the right consistency. A candy thermometer can also be helpful; aim for around 234°F to 240°F.
What if my fudge doesn’t set properly?
If your fudge doesn’t set, it may not have been cooked long enough. You can reheat the mixture, cook it a bit longer, and try pouring it again into the pan. Alternatively, you can use it as a topping for ice cream or brownies if it remains too soft.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).