Viennese Fudge Recipe

Viennese Fudge Recipe photo by Taste of Home

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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

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Viennese Fudge Recipe

Prep/Total Time: 15 min.

Yield: 64 Servings

5 10 15

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

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.
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.
Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2 pounds.

Nutritional Facts 1 serving (1 piece) equals 67 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 29 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Viennese Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p106

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Viennese Fudge

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Reviewed on Dec. 04, 2010 by carrolcofer

I made this recently using ground pecans & it was great. Great texture, just as sweet as it needed to be. Added the nut flavor without the big chunks. A definite keeper.