Zutaten für Hazelnut Fudge
- Miniature Marshmallows
- Bittersweet Chocolate
- Semisweet Chocolate
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter
- ½ cup evaporated milk
- a pinch of salt
- 1 teaspoon vanilla extract
- 1 cup hazelnuts
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Zubereitung von Hazelnut Fudge
- Preheat oven to 350°F (175°C). Spread 1 cup hazelnuts on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly browned. Let cool completely, then roughly chop.
- Generously grease a 9x13 inch baking pan and an 8-inch square pan with cooking spray.
- Measure out 1 ¼ cups of mini marshmallows and set aside.
- In a large heatproof glass bowl, combine 2 cups semi-sweet chocolate chips and the remaining mini marshmallows (approximately 2 cups)
- In a medium saucepan, combine 1 cup granulated sugar, ½ cup (1 stick) unsalted butter, ½ cup evaporated milk, and a pinch of salt.
- Bring the mixture to a low boil over medium heat, stirring constantly.
- Once boiling, reduce heat to low, and continue to stir constantly for exactly 10 minutes. Use a timer to ensure proper setting.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Immediately pour the hot marshmallow mixture over the chocolate and marshmallows in the glass bowl. Stir vigorously until completely melted and smooth.
- Stir in the toasted hazelnuts.
- Pour the fudge mixture into the prepared pans and spread evenly.
- Refrigerate for at least 4 hours, or until completely set, before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
234g
Fat
48g
Carbs
24g
