Author Jean Morrison
Chocolate And Hazelnut Fudge
This is another Christmas favourite. Once made, I have to hide it at the back of the refrigerator or there would be none left come Christmas Day. I would be the offender. It is impossible to resist
Cooking time: none
Quantity: 40 pieces
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
450 gm milk chocolate melts
1 x 400 gm tin light condensed milk
50 gm butter (not margarine)
2 teaspoons vanilla essence
150 gm roughly chopped hazelnuts, some left whole
Place choc melts, condensed milk, butter and vanilla in a glass bowl and microwave at 50% power for approximately 5 minutes, stirring every minute.
When melted together add the hazelnuts and stir well. Pour into a greased, paper-lined 20 cm square tin. Refrigerate until firm. Cut into small pieces using a hot knife.
Makes about 40 pieces.
This recipe is very rich so only cut it into very small pieces. If your budget doesn't stretch to hazelnuts then roasted unsalted peanuts would be a nice alternative. Otherwise you can omit the nuts altogether.
For more great recipes please visit the main Recipes Index