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Recipe for Layered Hazelnut Fudge by Jeffrey

Submitted by: Jeffrey from New York, NY

Recipe Ingredients:
1-1/2  cups coarsely chopped Hazelnuts
cups granulated sugar
cup packed brown sugar
can evaporated milk (5 ounces)
1/2  cup butter
jar (7 ounces) marshmallow creme
1-1/2  teaspoons vanilla
1/2  teaspoon salt
ounces semisweet chocolate

Cooking Directions:
1.  Preheat oven to 350F. Line 8-inch square pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.

2.  Place 1 cup hazelnuts in food processor. Process until a smooth peanut butter consistency is reached; set aside.

3.  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.

4.  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.

5.  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.

    Raw Hazelnuts / Filberts (No Shell) Raw Hazelnuts / Filberts (No Shell)
Natural hazelnuts (filberts) are high in protein and low in fat.

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