Hazelnut Fudge

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 20
• 1 (16 ounce) package miniature marshmallows
• 8 ounces chopped bittersweet chocolate (i used ghiradelli)
• 12 ounces chopped semisweet chocolate (i used baker's)
• 4 1/2 cups sugar
• 1/2 cup butter
• 1 (12 ounce) can evaporated milk (i used lowfat)
• 1/2 teaspoon salt (i didn't use)
• 2 teaspoons vanilla
• 1 1/2 cups hazelnuts

Recipe

• 1 toast the hazelnuts (i broiled them for approximately 5-7 minutes until lightly browned).
• 2 do not skip this step as the toasting really brings out the flavor.
• 3 set aside.
• 4 using cooking spray such as pam, spray liberally a 9x13 inch pan plus an 8 inch square pan.
• 5 measure out 1 1/4 cup of marshmallows and set aside for later use.
• 6 place chopped/broken chocolate and the rest of the marshmallows in a large glass bowl.
• 7 in a pan, combine sugar, butter, evaporated milk, salt, and 1 1/4 cups of marshmallows.
• 8 bring to a low boil.
• 9 keep at a low boil and stir for 10 minutes (or it won't set).
• 10 remove from the stove, and add vanilla.
• 11 pour mixture over the chocolate/marshmallows in glass bowl, stirring quickly as it will begin to set.
• 12 add toasted hazelnuts.
• 13 pour into sprayed pans and cool.