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    Toasted Hazelnut Fudge

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    Toasted Hazelnut Fudge is rich and creamy with the addition of chocolate-hazelnut spread in the mix, and hazelnuts give it craveable crunch!

    I can’t believe we’re already halfway to Christmas Day, and there are still so many things on my to-do list! At least I can cross off the yearly batch of fudge. The season just wouldn’t be the same without it. It’s one of the most giftable confections, and because of its richness, one pan can be divided to make many gifts. 

    This is a condensed milk fudge, which is one of the quickest versions of fudge to make. You’ll simply stir all the ingredients together in a saucepan over heat until smooth, and then pour it into a pan. Just a quick chill will firm it up and it will be ready to enjoy in no time!

    For the best flavor, make sure those hazelnuts are toasted! It only takes about 8 minutes in a 350°F preheated oven. When they come out, rub them gently in a tea towel to remove most of their skins. 

    This fudge is absolutely decadent! It’s so smooth but holds its shape well at room temperature. It is absolutely perfect as written, but a little flake sea salt on top never hurt anything.

    Toasted Hazelnut Fudge[Click for Printable Version]
    Yields 32 pieces
    Adapted from Christmas with Southern Living 20111 tablespoon butter, softened, for the pan
    14oz. (1 can, 397 grams) can sweetened condensed milk
    11.5 oz. (1 package, 326 grams) semisweet chocolate morsels
    1/2 cup (108 grams) chocolate-hazelnut spread
    1 cup (150 grams) chopped toasted hazelnuts, divided
    1 teaspoon vanilla extractGrease the bottom of an 8-inch square or comparable sized pan with butter. Line the bottom and sides of the pan with aluminum foil, allowing 2 to 3 inches of foil to extend over sides. Butter the foil and set aside.Combine sweetened condensed milk, chocolate morsels, and hazelnut spread in a large saucepan. Cook over medium heat and stir until melted and smooth, about 8 minutes. Remove from heat and stir in 3/4 cup of the hazelnuts, the vanilla, and salt. Spoon fudge into prepared pan and quickly spread out evenly with a spatula. Sprinkle the top of the fudge with the remaining hazelnuts while it is still soft. 
    Cover and chill one hour until firm. Using foil sides as handles, lift from the pan. Peel away the foil and cut fudge into small squares. Store the candy covered in the refrigerator and it will keep for up to one week.

    link Toasted Hazelnut Fudge By Heather Baird Published: Sunday, December 13, 2020Sunday, December 13, 2020Toasted Hazelnut Fudge Recipe LEGGI TUTTO

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    • in Recipes

      Easy Fantasy Fudge

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      Method

      1 Prep baking pan and assemble ingredients: Prepare everything in advance and have ready to go — chopped chocolate, chopped nuts, the marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula.
      Line a 9×13 baking pan with foil, butter the inside.
      2 Boil sugar, butter, and milk for 4 minutes: In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.
      Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (adjust for altitude as needed) which should take about 4 minutes. If you don’t have a candy thermometer, just go with the four minutes.

      3 Finish the fudge: Remove from heat. Quickly stir in chocolate and marshmallow creme.
      Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts.

      5 Pour into prepared pan.

      6 Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator to get it more firm.

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