Double Decker Fudge with Candied Almonds (v)

Directions

• For the Candied Almonds: Bring almonds, sugar, and water mixture to a simmer over low medium heat and continue to cook until sugar bubbles slow and thick. Cutting open an almond should reveal a more opaque, cooked inside.  
• Drain and fry lightly in canola oil until they float. Set aside to cool on a wire rack until they are shiny and crunchy. Make sure to pull apart before they are completely cool or they will fuse together. Roll in sugar if desired.
• For the Chocolate Fudge: Line a quarter sheet pan with parchment paper, leaving an overhang for easy removal
• In a bain-marie, melt the chocolate and combine well with coconut oil, vanilla, and salt. Set aside but keep warm so it doesn’t solidify again.
• In a medium saucepan, add the coconut milk, sugar, maple syrup, and corn syrup, combine well.
• Cook over medium heat and be careful not to stir again after you initially combine the mixture to prevent crystallization.
• Bring to a gentle boil, then reduce to a simmer. Cook without stirring until the mixture reaches 235–240°F (soft-ball stage) on a candy thermometer, about 10–15 minutes.
• Test for softball stage: When the mixture reaches the low end of the soft ball temperature range, gently scoop a little on a spoon and drop into cold water. When removed, it should roll into a ball that holds its shape, but can flatten easily between two fingers. If it cannot hold its shape, try again at the next temperature up. When the correct temperature is reached, remove immediately from the heat and transfer to a clean bowl.
• Add the chocolate mixture to the center of the sugar mix, but do not combine yet. Allow the mixture to cool to 115°F before mixing together with a spoon or hand mixer until the texture thickens and it looks more matte than shiny. Careful not to over-agitate. This confection is a learning process and temperature and agitation will affect the overall texture of the final result.
• Pour the mixture into the prepared pan, spreading it evenly. Let it cool to room temperature 2-3 hours until set.
• For the Almond Butter Fudge: Repeat the chocolate fudge steps, while swapping chocolate for almond butter. Pour on top of the already set chocolate fudge and let set for another 2-3 hours. At this stage you can place candied almonds on top to set into the fudge. Or you can do it my favorite way and stick an almond onto each individual square after portioning with a tiny dot of glucose to “glue” it in place.
• When cool, lift the fudge out using the parchment paper and cut into squares with a sharp knife. Wrap tightly to store at room temperature.