* Exported from MasterCook *
Layered Toasted Hazelnut Fudge
Recipe By : Linda Magee <
[email protected]>
Serving Size : 36 Preparation Time :0:00
Categories : Candy Fudge
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Hazelnuts
2 c Granulated sugar
1 c Brown sugar -- firmly packed
14 oz Can evaporated milk
1/2 c Butter
1 Jar marshmallow creme
1 ts Vanilla
1/2 ts Salt
6 oz Semisweet chocolate -- chopped
Preheat oven to 350°F.
Spread the hazelnuts out in a single layer on a baking sheet. Bake 10
to 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" square baking pan with foil, leaving a 1" 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. Process using ON/OFF
pulsing action 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 qt 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 (238°F) 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.
Yield: 36 Servings
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