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Hazelnut Fudge
4 cups sugar
1/2 cup butter
1 12-ounce can evaporated milk
2 cups semisweet real chocolate chips
3 4-ounce bars sweet baking chocolate
1 7-ounce jar marshmallow cream
1-1/2 teaspoons vanilla
1-1/3 cups coarsely chopped hazelnuts, divided
In a large saucepan combine sugar, butter, and milk. Bring to a boil over
medium-high heat, stirring occasionally. Reduce heat to medium and boil,
stirring constantly, until mixture reaches 228 degrees F on a candy thermometer
or a small amount dropped into ice water forms a 2-inch soft thread.
Remove from heat and gradually stir in
chocolate chips and chocolate until melted. Stir in marshmallow cream until well
blended. Stir in vanilla and 1 cup nuts. Spread in a buttered 13x9-inch pan.
Sprinkle remaining 1/3 cup nuts on top.
Cool completely at room temperature.
Cut into 1-inch pieces. Store in a cool place.
Yield: Makes 9 to 10 dozen pieces. |
