Layered Toasted Hazelnut Fudge

* Exported from MasterCook *

Layered Toasted Hazelnut Fudge

Recipe By : Linda Magee <Linda.Magee@salata.com>
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cups HAZELNUTS (8 ozs)
2 cups GRANULATED SUGAR
1 cup BROWN SUGAR, firmly packed
1 can EVAPORATED MILK (NOT sweetened)
1/2 cup BUTTER
1 jar MARSHMALLOW CREME
1 tsp VANILLA
1/2 tsp SALT
6 ozs SEMISWEET CHOCOLATE, chopped


Preheat oven to 350-degrees.

Spread the hazelnuts out in a single layer on a baking sheet.
Bake 10-12 minutes until toasted and the skins begin to flake
off; cool slightly. Wrap hazelnuts in a heavy kitchen towel;
rub against the towel to remove as much of the skins as
possible. Cool completely.

Line an 8-inch square baking pan with foil, leaving a 1-inch
overhang on the sides (again, this helps to get the candy out
later on). Lightly butter the foil; set aside.

Place the hazelnuts into a food processor. Process using
ON/OFF pulsing action until the nuts are coarsely chopped.
Remove 1/2 cup and set aside. Leave the rest of the nuts in
the food processor. Continue processing until it looks like
smooth peanut butter; set aside.

Spray (or butter) the inside of a heavy 4-quart saucepan with
nonstick cooking spray. Combine the sugars, evaporated milk
and butter in the saucepan; bring to a full rolling boil over
medium heat, stirring frequently to prevent scorching.

Attach a candy thermometer to the side of the pan. Continue
boiling 5 minutes or until sugar mixture reaches soft-ball
stage (238F) on the candy thermometer, stirring constantly.
Reduce the heat to low; stir in marshmallow creme, vanilla and
salt until blended. Remove from the heat.

Transfer 2 cups of the sugar mixture to a bowl; stir in the
reserved hazelnut paste.

To the rest of the mixture add the chocolate (mixture still in
the pan); stir until blended. Stir in the chopped hazelnuts.
Pour chocolate mixture into the prepared pan. Smooth evenly
into the corners with a metal spatula or a knife.

Pour the reserved hazelnut (blonde) mixture on top of the
chocolate mixture. Smooth top evenly with clean metal spatula.

Let the candy sit for a minute or so, then score (mark) into
36 squares by cutting 6 sections lengthwise and 6 sections
crosswise halfway through the fudge with a sharp knife. Cool
completely.

Remove candy from the pan by pulling on the foil. Place on a
cutting board. Cut along score lines into squares. Remove the
foil from the candy.

Makes 36 pieces. Store in an airtight container at room temperature.

That's it. Have fun.







- - - - - - - - - - - - - - - - - -