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.
My Private Note
Units: US | Metric
- 1 (16 ounce) package miniature marshmallows
- 8 ounces chopped bittersweet chocolate (I used Ghiradelli)
- 12 ounces chopped semisweet chocolate (I used Baker's)
- 4 1/2 cups sugar
- 1/2 cup butter
- 1 (12 ounce) can evaporated milk (I used lowfat)
- 1/2 teaspoon salt (I didn't use)
- 2 teaspoons vanilla
- 1 1/2 cups hazelnuts
- 1Toast the hazelnuts (I broiled them for approximately 5-7 minutes until lightly browned).
- 2Do not skip this step as the toasting really brings out the flavor.
- 3Set aside.
- 4Using cooking spray such as PAM, spray liberally a 9x13 inch pan PLUS an 8 inch square pan.
- 5Measure out 1 1/4 cup of marshmallows and set aside for later use.
- 6Place chopped/broken chocolate and the rest of the marshmallows in a large glass bowl.
- 7In a pan, combine sugar, butter, evaporated milk, salt, and 1 1/4 cups of marshmallows.
- 8Bring to a low boil.
- 9Keep at a low boil and stir for 10 minutes (or it won't set).
- 10Remove from the stove, and add vanilla.
- 11Pour mixture over the chocolate/marshmallows in glass bowl, stirring quickly as it will begin to set.
- 12Add toasted hazelnuts.
- 13Pour into sprayed pans and cool.
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Nutritional Facts for Hazelnut Fudge
Serving Size: 1 (103 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 461.7
- Calories from Fat 190
- Total Fat 21.1 g
- Saturated Fat 9.7 g
- Cholesterol 17.1 mg
- Sodium 139.5 mg
- Total Carbohydrate 72.0 g
- Dietary Fiber 3.8 g
- Sugars 58.6 g
- Protein 5.3 g