Hazelnut Fudge
By Yankee Magazine|Feb 02 2004|
Treat your best friends to a batch of this chocolaty-rich homemade fudge.
Yield
Makes 9 to 10 dozen pieces.
Ingredients
4 cups sugar
1/2 cup butter
1 12-ounce can evaporated milk
2 cups semisweet real chocolate chips
3 4-ounce bars sweet baking chocolate
1 7-ounce jar marshmallow cream
1-1/2 teaspoons vanilla
1-1/3 cups coarsely chopped hazelnuts, divided
Instructions
In a large saucepan combine sugar, butter, and milk. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and boil, stirring constantly, until mixture reaches 228 degrees F on a candy thermometer or a small amount dropped into ice water forms a 2-inch soft thread. Remove from heat and gradually stir in chocolate chips and chocolate until melted. Stir in marshmallow cream until well blended. Stir in vanilla and 1 cup nuts. Spread in a buttered 13×9-inch pan. Sprinkle remaining 1/3 cup nuts on top. Cool completely at room temperature. Cut into 1-inch pieces. Store in a cool place.
It was unlike any other fudge I have ever eaten. It was delicious.
The best fudge I ever ate. All my friends loved it so much, they had to have the recipe, so I shared with them. Hats off to Hazelnut Fudge.