| Recipe Ingredients: |
| 1-1/2 |
cups coarsely chopped Hazelnuts |
| 2 |
cups granulated sugar |
| 1 |
cup packed brown sugar |
| 1 |
can evaporated milk (5 ounces) |
| 1/2 |
cup butter |
| 1 |
jar (7 ounces) marshmallow creme |
| 1-1/2 |
teaspoons vanilla |
| 1/2 |
teaspoon salt |
| 6 |
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.
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