Hazelnut Fudge

Lorrie in California's Note:

I made this during the holidays to give out to the neighbors and my family ate it up instead. I found it in our local newspaper in an article of kitchen gifts for giving. It makes a big batch and isn't grainy like alot of fudges are. To ensure it sets properly, use a timer for the ten minutes on low boil.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 20

• 1 (16 ounce) package miniature marshmallows
• 8 ounces chopped bittersweet chocolate (I used Ghiradelli)
• 12 ounces chopped semisweet chocolate (I used Baker's)
• 4 ½ cups sugar
• ½ cup butter
• 1 (12 ounce) can evaporated milk (I used lowfat)
• ½ teaspoon salt (I didn't use)
• 2 teaspoons vanilla
• 1 ½ cups hazelnuts

Directions:

1. Toast the hazelnuts (I broiled them for approximately 5-7 minutes until lightly browned).
2. Do not skip this step as the toasting really brings out the flavor.
3. Set aside.
4. Using cooking spray such as PAM, spray liberally a 9x13 inch pan PLUS an 8 inch square pan.
5. Measure out 1 1/4 cup of marshmallows and set aside for later use.
6. Place chopped/broken chocolate and the rest of the marshmallows in a large glass bowl.
7. In a pan, combine sugar, butter, evaporated milk, salt, and 1 1/4 cups of marshmallows.
8. Bring to a low boil.
9. Keep at a low boil and stir for 10 minutes (or it won't set).
10. Remove from the stove, and add vanilla.
11. Pour mixture over the chocolate/marshmallows in glass bowl, stirring quickly as it will begin to set.
12. Add toasted hazelnuts.
13. Pour into sprayed pans and cool.

Reviews

[rosslare]

Soft, velvety, chocolatey and so good! I only used 4 cups of sugar, which was perfect.

[Gerry]

Another long overdue review - made this great tasting fudge back in December. This one so good it didn't make it to the holiday serving tray. Excellent directions with excellent results. It's been added to my holiday baking cook book where all the super good recipes go! Thank you Lorrie.