1 c HAZELNUTS; (8 ozs)
2 c GRANULATED SUGAR
1 c BROWN SUGAR; firmly packed
1 cn EVAPORATED MILK; (NOT
-sweetened)
1/2 c BUTTER
1 Jar MARSHMALLOW CREME
1 ts VANILLA
1/2 ts SALT
6 oz 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.
Yields
1 servings