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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 64 |
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The fudge recipe from my mother combines two ingredients commonly found in Viennese desserts—semisweet chocolate and hazelnuts. It's a staple in my home at the holidays. —Loranne Weir, San Ramon, California Ingredients:
1 teaspoon plus 3 tablespoons butter, divided |
2 cups sugar |
1 cup evaporated milk |
1/2 teaspoon salt |
1 cup miniature marshmallows |
1-1/2 cups (9 ounces) semisweet chocolate chips |
2 teaspoons vanilla extract |
1-1/2 cups ground hazelnuts, toasted |
Directions:
1. Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the sugar, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Boil and stir for 6 minutes.
2. Remove from the heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan. Let stand at room temperature until cool.
3. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2 pounds.
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