Dark Chocolate-Hazelnut Fudge

Here's a great winter-day project for the whole family—as long as everyone can wait the two hours the fudge must sit before it can be eaten. The combination of bittersweet chocolate and toasted hazelnuts is a favorite of mine, and this easy-to-make fudge shows it off deliciously. ―Elisabet der Nederlanden, author of Holiday Cookies: Showstopping Recipes to Sweeten the Season

October 26, 2017

Ingredients

Dark Chocolate-Hazelnut Fudge
  • unsalted butter for the pan, plus 4 Tbsp.
  • 1 (14-ounce) can sweetened condensed milk
  • 8 ounces bittersweet chocolate, coarsely chopped
  • ¾ cup jarred chocolate-hazelnut spread
  • ½ tsp. kosher salt
  • ¾ cup plus 2 Tbsp. (4 ounces) hazelnuts, toasted and skinned and coarsely chopped
  • 1 tsp. instant espresso powder
  • flaky sea salt, for sprinkling
  • 36 small confectionary baking cups

Instructions

1. Butter an 8-inch square straight-sided metal baking pan, then line it with parchment paper, allowing a 2-inch overhang on all sides.

2. Place the 4 tablespoons (2 ounces) butter, condensed milk, chocolate, chocolate-hazelnut spread, and kosher salt in a heatproof bowl set over (not touching) gently simmering water in a saucepan. Heat, stirring often, until the chocolate is fully melted and the mixture is well blended and smooth. Remove from the heat.

3. Using a rubber spatula, fold ¾ cup of the hazelnuts and the espresso powder into the chocolate mixture until evenly distributed.

4. Spoon the chocolate mixture into the prepared pan and, using an offset spatula, smooth the top or make a little wave pattern. Sprinkle the top evenly with a little sea salt and then with the remaining 2 tablespoons hazelnuts. Refrigerate for about 2 hours, until firm.

5. Using the parchment-paper overhang, lift the fudge out of the pan and place on a cutting board. Using a sharp knife, cut into about 36 (1¼-inch) squares.

6. Transfer each square to a confectionary cup, arrange the cups in an airtight container, and store in the refrigerator for up to 3 weeks. Let sit at room temperature for about 15 minutes before serving.


Reprinted from Holiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden, copyright © 2017 by Ten Speed Press. Photographs copyright © 2017 by Erin Scott. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Related Stories & Recipes

Red Velvet Crackle Cookies

Here, I have taken traditional chocolate crackle cookies, which look like they are covered with snow, and given them a holiday accent by making them red velvet. Be sure to coat the cookie balls gen...

Icebox Pinwheel Cookies

Swirls of red, white, and green make these old-fashioned icebox cookies holiday favorites.
If possible, use a digital kitchen scale to make sure the dough portions are of equal size...

Ingredients

Dark Chocolate-Hazelnut Fudge
  • unsalted butter for the pan, plus 4 Tbsp.
  • 1 (14-ounce) can sweetened condensed milk
  • 8 ounces bittersweet chocolate, coarsely chopped
  • ¾ cup jarred chocolate-hazelnut spread
  • ½ tsp. kosher salt
  • ¾ cup plus 2 Tbsp. (4 ounces) hazelnuts, toasted and skinned and coarsely chopped
  • 1 tsp. instant espresso powder
  • flaky sea salt, for sprinkling
  • 36 small confectionary baking cups
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60