Layered Toasted Hazelnut Fudge
Makes 3 dozen candies
|1-1/2||cups (8 ounces) coarsely chopped hazelnuts, divided|
|2||cups granulated sugar|
|1||cup packed brown sugar|
|1||can (5 ounces) evaporated milk (2/3 cup)|
|1/2||cup (1 stick) butter|
|1||jar (7 ounces) marshmallow creme|
|6||ounces semisweet chocolate, chopped|
- Preheat oven to 350°F. Line 8-inch square pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
- Place 1 cup hazelnuts in food processor. Process until smooth peanut butter consistency is reached; set aside.
- Spray inside of heavy 4-quart saucepan with nonstick cooking spray. Combine sugars, evaporated milk and butter in saucepan; bring to full rolling boil over medium heat, stirring frequently to prevent scorching.
- Attach candy thermometer to side of pan. Continue boiling 5 minutes or until sugar mixture reaches soft-ball stage (238°F) on candy thermometer, stirring constantly. Reduce heat to low; stir in marshmallow creme, vanilla and salt until blended. Remove from heat.
- Transfer 2 cups sugar mixture to medium bowl; stir in reserved hazelnut paste.
- Add chocolate to sugar mixture in saucepan; stir until blended. Stir in chopped hazelnuts.
- Pour chocolate mixture into prepared pan; spread evenly. Pour reserved hazelnut mixtures on top of chocolate mixture; spread evenly.
- Score into 36 squares while fudge is still warm. Cool completely. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil.
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