Viennese Fudge Recipe
Viennese Fudge Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
64 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
64 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 teaspoon plus 3 tablespoons butter (no substitutes), divided
  • 2 cups sugar
  • 1 cup evaporated milk
  • 1/2 teaspoon salt
  • 1 cup miniature marshmallows
  • 1-1/2 cups 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.
Originally published as Viennese Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p106

Nutritional Facts

1 piece: 67 calories, 3g fat (1g saturated fat), 3mg cholesterol, 29mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1 teaspoon plus 3 tablespoons butter (no substitutes), divided
  • 2 cups sugar
  • 1 cup evaporated milk
  • 1/2 teaspoon salt
  • 1 cup miniature marshmallows
  • 1-1/2 cups semisweet chocolate chips
  • 2 teaspoons vanilla extract
  • 1-1/2 cups ground hazelnuts, toasted
  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.
Originally published as Viennese Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p106

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Reviews forViennese Fudge

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nhersch User ID: 5467560 217289
Reviewed Jan. 8, 2015

"Not creamy enough"

MY REVIEW
carrolcofer User ID: 1614468 34035
Reviewed Dec. 4, 2010

"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."

MY REVIEW
tkarinas User ID: 4389335 81809
Reviewed Dec. 1, 2009

"Fudge is an absolute favourite in our home and my family loves this fudge. It's one we'll be making for Christmas for many years to come."

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