Creamy Chocolate Almond Fudge

14 oz. Semisweet chocolate, chopped (I used mini baking chips)
2 oz Unsweetened chocolate (2 squares), grated or chopped
14 oz. Fat free sweetened condensed milk
2 tsp Pure vanilla extract
1/8 tsp No Salt sodium free salt substitute
3/4 cups almonds, chopped (approx. 90 grams)

Layer the pieces of fudge between sheets of wax paper in an airtight container and refrigerate up to one week. Let come to room temperature before serving.

Line an 8-inch square baking pan with foil allowing the excess foil to extend over the rim of the pan at two opposite sides by two inches. Spray with nonstick spray

Combine the chocolate and condensed milk in a large saucepan and set over medium-low heat. Cook, stirring, until the chocolate is melted and the mixture is smooth, about 5-10 minutes. Remove the saucepan from the heat; stir in the almonds, vanilla, and salt substitute.

Turn the mixture into the prepared pan and spread evenly. Let cool completely. Lift the fudge from the pan using the foil as handles. Cut the fudge into six strips with a long, thin knife. Then cut each strip crosswise into eight pieces

Serving Size: Makes 48 Squares