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Layered Toasted Hazelnut Fudge




Source of Recipe


Linda McGee


List of Ingredients




8 oz. hazelnuts, chopped
2 cups sugar
1 cup brown sugar, firmly packed
1 can evaporated milk
1/2 cup butter
1 jar (7 oz.) marshmallow creme
1 tsp. vanilla
1/2 cup butter
1/2 tsp. salt
6 oz. semi-sweet chocolate, chopped


Recipe



Preheat oven to 350°F. 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 removeas 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. 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-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 (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 Pieces