Fudgey, nougaty, and full of rich chocolate flavor, Romanian Chocolate is a non-fuss stovetop dessert that will put your tried-and-true fudge recipe to shame.

This recipe is one of those things that is more approachable than one might think. The texture of the candy is influenced by how long you boil the syrup. For a grainier, more crumbly texture, you boil the syrup longer. In this version, the syrup is boiled for only a few minutes, giving it a smoother, creamier quality. While the syrup is boiling, the dry ingredients are mixed together. This chocolate recipe relies on cocoa powder for its chocolaty flavor. Powdered milk gives it a creamy smoothness that cuts through the often harsh notes of cocoa powder.

Once you add butter to the syrup, and it melts, gradually add the hot mixture to the dry ingredients. The ideal texture for this chocolate is one of a super thick brownie batter, it shouldn’t be wet or too crumbly. If the mixture is too dry, add a tablespoon or so of hot water, if the mixture is looking too wet, add a tablespoon of powdered milk.

Finally, mix in the chopped almonds. Transfer the mixture to a greased and parchment-lined pan. Use the rubber spatula to smooth down and press the chocolate into an even layer.

After it chills in the refrigerator, you pull the chocolate out of the pan and slice it into squares or strips.

Romanian Chocolate may replace your fudge recipe. The chocolate isn’t overwhelmingly sweet, and the texture is super smooth. There’s no unpleasant grit and sandy quality to the texture.

Biting into Romanian Chocolate is like biting into a super decadent candy bar center.

The almonds are a great textural contrast against the creamy chocolate and are the perfect companion to a cup of coffee and tea. While it’s a great treat to give as a gift, it’s a nice sweet dessert to have around to enjoy any time of the year!