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Viennese Fudge

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 pounds

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

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Reviews

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Average Rating:
  • nhersch
    Jan 8, 2015

    Not creamy enough

  • carrolcofer
    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.

  • tkarinas
    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.