↞ recipe box start page
Category: Candy
Prep Time: Cook Time: Total Time:
1-1/2 cups hazelnuts (8 oz)
2 cups sugar
1 cup firmly packed brown sugar
1 (5 oz) can evaporated milk
1/2 cup butter
1 (7 oz) jar marshmallow creme
1-1/2 tsp vanilla
1/2 tsp salt
1 (6 oz) pkg semisweet chocolate, chopped
Preheat oven to 350. Spread the hazelnuts out in a single layer on a baking sheet. Bake 10-12 minutes until toasted and the skins begin to flake off; cool slightly. Wrap hazelnuts in a heavy kitchen towel; rub against the towel to remove as much of the skins as possible. Cool completely. Line an 8-inch square baking pan with foil, leaving a 1-inch overhang on the sides (again, this helps to get the candy out later on). Lightly butter the foil; set aside.
Place the hazelnuts into a food processor. Pulse until the nuts are coarsely chopped. Remove 1/2 cup and set aside. Leave the rest of the nuts in the food processor. Continue processing until it looks like smooth peanut butter; set aside.
Spray (or butter) the inside of a heavy 4-quart saucepan with nonstick cooking spray. Combine the sugars, evaporated milk and butter in the saucepan; bring to a full rolling boil over medium heat, stirring frequently to prevent scorching. Attach a candy thermometer to the side of the pan. Continue boiling 5 minutes or until sugar mixture reaches soft-ball stage (238F) on the candy thermometer, stirring constantly. Reduce the heat to low; stir in marshmallow creme, vanilla and salt until blended. Remove from the heat. Transfer 2 cups of the sugar mixture to a bowl; stir in the reserved hazelnut paste.
To the rest of the mixture add the chocolate (mixture still in the pan); stir until blended. Stir in the chopped hazelnuts. Pour chocolate mixture into the prepared pan. Smooth evenly into the corners with a metal spatula or a knife. Pour the reserved hazelnut (blonde) mixture on top of the chocolate mixture. Smooth top evenly with clean metal spatula. Let the candy sit for a minute or so, then score (mark) into 36 squares by cutting 6 sections lengthwise and 6 sections crosswise halfway through the fudge with a sharp knife. Cool completely.
Remove candy from the pan by pulling on the foil. Place on a cutting board. Cut along score lines into squares. Remove the foil from the candy. Store in an airtight container at room temperature.
view more member recipes
LAYERED TOASTED HAZELNUT FUDGE
view my recipes
print
save
Category: Candy
Prep Time: Cook Time: Total Time:
1-1/2 cups hazelnuts (8 oz)
2 cups sugar
1 cup firmly packed brown sugar
1 (5 oz) can evaporated milk
1/2 cup butter
1 (7 oz) jar marshmallow creme
1-1/2 tsp vanilla
1/2 tsp salt
1 (6 oz) pkg semisweet chocolate, chopped
Preheat oven to 350. Spread the hazelnuts out in a single layer on a baking sheet. Bake 10-12 minutes until toasted and the skins begin to flake off; cool slightly. Wrap hazelnuts in a heavy kitchen towel; rub against the towel to remove as much of the skins as possible. Cool completely. Line an 8-inch square baking pan with foil, leaving a 1-inch overhang on the sides (again, this helps to get the candy out later on). Lightly butter the foil; set aside.
Place the hazelnuts into a food processor. Pulse until the nuts are coarsely chopped. Remove 1/2 cup and set aside. Leave the rest of the nuts in the food processor. Continue processing until it looks like smooth peanut butter; set aside.
Spray (or butter) the inside of a heavy 4-quart saucepan with nonstick cooking spray. Combine the sugars, evaporated milk and butter in the saucepan; bring to a full rolling boil over medium heat, stirring frequently to prevent scorching. Attach a candy thermometer to the side of the pan. Continue boiling 5 minutes or until sugar mixture reaches soft-ball stage (238F) on the candy thermometer, stirring constantly. Reduce the heat to low; stir in marshmallow creme, vanilla and salt until blended. Remove from the heat. Transfer 2 cups of the sugar mixture to a bowl; stir in the reserved hazelnut paste.
To the rest of the mixture add the chocolate (mixture still in the pan); stir until blended. Stir in the chopped hazelnuts. Pour chocolate mixture into the prepared pan. Smooth evenly into the corners with a metal spatula or a knife. Pour the reserved hazelnut (blonde) mixture on top of the chocolate mixture. Smooth top evenly with clean metal spatula. Let the candy sit for a minute or so, then score (mark) into 36 squares by cutting 6 sections lengthwise and 6 sections crosswise halfway through the fudge with a sharp knife. Cool completely.
Remove candy from the pan by pulling on the foil. Place on a cutting board. Cut along score lines into squares. Remove the foil from the candy. Store in an airtight container at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Layered Hazelnut Pasta Garden Salad
by sgre52160
1 1/2 cups small shell macaroni 1/2 cup sliced green onions 1 1/2 cups sliced hazelnuts 2 cups mayonnaise 1/4 cup grated Parmesan cheese 2 tsp sugar 1/4 tsp garlic powder 1 tbsp lemon ju
by sgre52160
1 1/2 cups small shell macaroni 1/2 cup sliced green onions 1 1/2 cups sliced hazelnuts 2 cups mayonnaise 1/4 cup grated Parmesan cheese 2 tsp sugar 1/4 tsp garlic powder 1 tbsp lemon ju
Toasted Walnut Fudge Bread
by sgre52160
1 cup coarsely chopped walnuts 3 oz semi-sweet chocolate, melted and cooled 1 cup butter and sugar 5 eggs 2 1/4 cups flour 1 tsp salt 1 cup buttermilk 1 tsp vanilla extract Preheat oven to 3
by sgre52160
1 cup coarsely chopped walnuts 3 oz semi-sweet chocolate, melted and cooled 1 cup butter and sugar 5 eggs 2 1/4 cups flour 1 tsp salt 1 cup buttermilk 1 tsp vanilla extract Preheat oven to 3
Layered Mint Chocolate Fudge
by sgre52160
1 (12 oz) pkg semi-sweet chocolate chips 1 can sweetened condensed milk, divided 2 tsp vanilla extract 6 oz white confectioners coating or 1 cup premium white chocolate chips 1 tbsp peppermint ext
by sgre52160
1 (12 oz) pkg semi-sweet chocolate chips 1 can sweetened condensed milk, divided 2 tsp vanilla extract 6 oz white confectioners coating or 1 cup premium white chocolate chips 1 tbsp peppermint ext
Chocolate Peanut Butter Layered Fudge
by sgre52160
3 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 1 tsp vanilla 6 oz package semi sweet chocolate pieces 7 oz. jar Marshmallow Creme 1/2 cup peanut butter Combine 1 1/2 cups sugar, 6 t
by sgre52160
3 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 1 tsp vanilla 6 oz package semi sweet chocolate pieces 7 oz. jar Marshmallow Creme 1/2 cup peanut butter Combine 1 1/2 cups sugar, 6 t
Chocolate Fudge Layered Banana Cake
by sgre52160
Cake 2 1/2 cups cake flour, sifted 2 tsp baking soda 1/2 tsp salt 1/4 cup unsalted butter, softened 1 1/4 cups sugar 4 large eggs 2 1/2 cups mashed bananas plus 2 whole bananas 1 tsp vanilla e
by sgre52160
Cake 2 1/2 cups cake flour, sifted 2 tsp baking soda 1/2 tsp salt 1/4 cup unsalted butter, softened 1 1/4 cups sugar 4 large eggs 2 1/2 cups mashed bananas plus 2 whole bananas 1 tsp vanilla e
view more member recipes
related CDKitchen recipes
Hazelnut Cream Coffee Topping
Hazelnut Cheesecake
Chocolate Hazelnut Baklava
Broiled Salmon With Hazelnut Butter
No-Cook Chocolate And Cream Cheese Fudge Truffles