Milk Chocolate and Almond Fudge
1 (1 ounce) square unsweetened baking chocolate, chopped
1 (6 ounce) package milk chocolate chips
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
2/3 cup sweetened condensed milk
2/3 cup water
1/2 cup heavy cream
1/4 cup butter, cut in pieces
3/4 cup almonds, coarsely chopped and toasted
Line a 8" x 8" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil and set aside.
Spread chopped almonds onto a baking sheet and toast in a 350°F (175°C) oven for 8 to 10 minutes, stirring nuts occasionally, or until lightly browned. Let cool.
In a large, heatproof bowl, combine chocolates and vanilla. Set aside.
In a large, heavy saucepan combine sugar, condensed milk, water, cream, and butter and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly, and cook to the soft ball stage or 234°F to 240°F on a candy thermometer or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water.
Immediately pour hot mixture over the chocolates. Stir quickly with a heavy wooden spoon until the chocolate melts. Stir in the almonds. Pour into prepared pan, smoothing with spatula.
Allow to set at room temperature. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
Store tightly covered at room temperature.
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