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Recipe Ingredients:
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1-1/2
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cups coarsely chopped <a href="/nuts/hazelnuts/natural-outof-shell.html">Hazelnuts</a>
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2
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cups granulated sugar
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1
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cup packed brown sugar
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1
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can evaporated milk (5 ounces)
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1/2
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cup butter
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1
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jar (7 ounces) marshmallow creme
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1-1/2
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teaspoons vanilla
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1/2
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teaspoon salt
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6
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ounces semisweet chocolate
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Cooking Directions: |
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1.
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Preheat oven to 350F. Line 8-inch square pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
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2.
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Place 1 cup hazelnuts in food processor. Process until a smooth peanut butter consistency is reached; set aside.
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3.
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Spray inside of heavy 4-quart saucepan with nonstick cooking spray. Combine sugars, evaporated milk and butter in saucepan; bring to a full rolling boil over medium heat, stirring frequently to prevent scorching.
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4.
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Attach candy thermometer to side of pan. Continue boiling 5 minutes or until sugar mixture reaches soft-ball stage (238F) on candy thermometer, stirring constantly. Reduce heat to low; stir in marshmallow creme, vanilla and salt until blended. Remove from heat. Transfer 2 cups sugar mixture to medium bowl; stir in reserved hazelnut paste.
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5.
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Add chocolate to sugar mixture in saucepan; stir until blended. Stir in chopped hazelnuts. Pour chocolate mixture into prepared pan; spread evenly. Pour reserved hazelnut mixtures on top of chocolate mixture; spread evenly.Score into 36 squares while fudge is still warm. Cool completely. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil.
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