Chocolate Fudge with Hazelnut Recipe

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Chocolate Fudge with Hazelnut Recipe

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My husband loves peanut butter fudge, and I love chocolate fudge. Hazelnut spread boasts both a cocoa and nut flavor, so now we finally have a fudge we can enjoy together. —Amy Reasoner, Ozark, Missouri
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + chilling
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + chilling

Ingredients

  • 1 teaspoon butter
  • 1/2 cup butter, cubed
  • 2 cups packed brown sugar
  • 1/2 cup whole milk
  • 1 cup Nutella
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • 1/2 cup chopped hazelnuts, optional

Directions

Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.
In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 2 minutes, stirring frequently. Remove from heat.
Stir in Nutella and vanilla; transfer to a large bowl. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. If desired, sprinkle with hazelnuts. Refrigerate, covered, 1 hour or until firm. Yield: about 2-1/2 pounds (64 pieces).
Originally published as Chocolate Fudge with Hazelnut in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p82

  • 1 teaspoon butter
  • 1/2 cup butter, cubed
  • 2 cups packed brown sugar
  • 1/2 cup whole milk
  • 1 cup Nutella
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • 1/2 cup chopped hazelnuts, optional
  1. Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.
  2. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 2 minutes, stirring frequently. Remove from heat.
  3. Stir in Nutella and vanilla; transfer to a large bowl. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. If desired, sprinkle with hazelnuts. Refrigerate, covered, 1 hour or until firm. Yield: about 2-1/2 pounds (64 pieces).
Originally published as Chocolate Fudge with Hazelnut in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p82

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