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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 25 |
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I made this during the holidays to give out to the neighbors and my family ate it up instead. I found it in our local newspaper in an article of kitchen gifts for giving. It makes a big batch and isn't grainy like alot of fudges are. To ensure it sets properly, use a timer for the ten minutes on low boil. Ingredients:
1 (16 ounce) package miniature marshmallows |
8 ounces chopped bittersweet chocolate (i used ghiradelli) |
12 ounces chopped semisweet chocolate (i used baker's) |
4 1/2 cups sugar |
1/2 cup butter |
1 (12 ounce) can evaporated milk (i used lowfat) |
1/2 teaspoon salt (i didn't use) |
2 teaspoons vanilla |
1 1/2 cups hazelnuts |
Directions:
1. Toast the hazelnuts (I broiled them for approximately 5-7 minutes until lightly browned).
2. Do not skip this step as the toasting really brings out the flavor.
3. Set aside.
4. Using cooking spray such as PAM, spray liberally a 9x13 inch pan PLUS an 8 inch square pan.
5. Measure out 1 1/4 cup of marshmallows and set aside for later use.
6. Place chopped/broken chocolate and the rest of the marshmallows in a large glass bowl.
7. In a pan, combine sugar, butter, evaporated milk, salt, and 1 1/4 cups of marshmallows.
8. Bring to a low boil.
9. Keep at a low boil and stir for 10 minutes (or it won't set).
10. Remove from the stove, and add vanilla.
11. Pour mixture over the chocolate/marshmallows in glass bowl, stirring quickly as it will begin to set.
12. Add toasted hazelnuts.
13. Pour into sprayed pans and cool.
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