Friday, December 16, 2011

Friday Food Craft: Dark Chocolate Hazelnut Fudge

What would the holidays be without fudge? This is a variation on my Pistachio Fudge recipe, and let me tell you, it is a winner! If you can find soft peppermint sticks (not candy canes, they are far too hard) crumble them up instead of nuts for a great chocolate peppermint fudge (or forego the chocolate and have just peppermint fudge!).

You will need:

A small baking dish (I used a pyrex dish that is roughly 9" x7", and 8"x 8" baking dish would also work, or double the recipe and use a 9" x 13" cake pan)

1/3 cup plus 1 Tablespoon evaporated milk
1/4 cup butter (half a stick)
1 1/4 cups sugar
1/2 cup hazelnuts, toasted and chopped
1/2 teaspoon vanilla flavoring
1/2 c. (heaping) dark chocolate chips
1 cup marshmallow creme
1 pinch salt

This fudge comes together very quickly, so you will want to have a helper to stir while you add all of your ingredients, or make sure you have everything measured out before you begin and close at hand. Also, make you sure you have greased your baking dish ahead of time.

To start, toast your hazelnuts, if desired. You can certainly leave the nuts out, or leave them raw, but I love 'em! Just put your hazelnuts into a dry pan and toast them gently over medium to medium low heat for about ten minutes. You will want to shake the pan every 30 seconds or so to toast them evenly. Let them sit aside until cooled. I generally remove the skins once they are cool, I don't want that in my yummy fudge.

In a large saucepan, heat the evaporated milk, sugar and butter until bubbling, then continue to cook for 4 minutes while stirring continuously.

Remove from heat and add your dark chocolate chips, marshmallow creme, vanilla, salt and hazelnuts. Fill your prepared baking dish, smooth out the top and let cool. You may add extra hazelnuts on top if you wish.


I usually store my fudge in the refrigerator, but set it out to come to room temperature when serving. It makes a very yummy smooth soft fudge, if you like it firmer, eat it right out of the fridge (or add a bit more chocolate chips)!

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