Holiday Packages + Dark Chocolate Fudge

Last night I had a marathon baking/making night. I was in the kitchen for seven hours. I was determined to finish the rest of the goodies for my first round of holiday packages so that I could send them out. Did this happen? No. I still have two cookies to make. But I did leave the easy ones for last.

But just in case you're curious about what is going in the packages (at least the first round)...

Holiday Packages:
Candied Pecans + Almonds
Dark Chocolate Almond Fudge
Gingerbread Stars
Vanilla + Peppermint Marshmallows
Hot Coco Mix
Pecan Biscotti
Sesame Seed Cookies

In the interest of full disclosure, I am not actually making the hot coco mix, although I might put it in some sort of pretty packaging. I did make the marshmallows though, and o what an experience that was, but I will save the story for another post. Stay tuned for the rest of the recipes and some packaging tips.

For now, here is a ridiculously easy recipe for dark chocolate and almond fudge from Katie over at Good Things Catered. This wins the award for the easiest treat in the package. It is very, very rich but not too sweet. I'm not a huge fan of fudge usually, but this tastes a little bit more like a chocolate bar to me. Why make it if it tastes like a dark chocolate with almond bar you can buy at the store? Because I can put in holiday packages if I make it. Also, did I mention how ridiculously easy this is? (Especially in retrospect, now that I've made marshmallows.)

Dark Chocolate Almond Fudge
From Good Things Catered

Ingredients:
3 cups high quality dark chocolate, chopped (I used half Scharffen Berger 70%, half Ghirardelli 60%)
1 14 oz. can sweetened condensed milk
1/4 tsp. salt
1 tsp. vanilla extract
1 cup almonds, coarsely chopped (next time I will increase this to about 1 1/2 cups)

EDIT NOTE: Add 3/4 cup of dried cranberries (when you add the almonds) for a sweet and tangy addition to this fudge that is highly recommended.

Directions:
-Line an 8X8 or similar sized pan with aluminum foil and coat with non stick cooking spray.
-Combine dark chocolate and condensed milk in a double boiler over medium-low heat, stirring constantly. (You can use a metal or plastic bowl placed on top of a sauce pan. Put about an inch or two of water in the saucepan, but it should not be high enough to touch the bottom of the bowl.)
-When it is melted and smooth, remove from the heat and stir in salt, vanilla, and almonds.
-Pour the chocolate into the prepared pan, smooth the top, and put it in the fridge for about 2 hours or over night.
-To slice: Remove from the fridge, remove from the pan, pull off the foil, and slice into pieces using a sharp, straight edged knife.
-Store at room temperature, covered.