Hazelnut Fudge
Indulge in the rich, nutty decadence of Hazelnut Fudge, a heavenly treat combining creamy chocolate and crunchy toasted hazelnuts. This easy, no-bake recipe uses simple ingredients like sweetened condensed milk, semi-sweet chocolate chips, and a touch of vanilla, blending together to create an irresistibly smooth texture. Chopped and lightly toasted hazelnuts add a delightful crunch and a warm, nutty aroma that perfectly complements the sweetness of the fudge. Ready in just 15 minutes of prep time and requiring minimal effort, this dessert is perfect for special occasions, holiday gifting, or a luxurious everyday snack. Finish it with a sprinkle of hazelnuts on top for an elegant presentation, and enjoy these luscious squares straight from the fridge for up to a week. Perfect for chocolate lovers seeking a gourmet twist, this Hazelnut Fudge recipe is a must-try!
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Recipe Information
Ingredients
- 1 can (14 ounces) Sweetened condensed milk
- 2 cups Semi-sweet chocolate chips
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Hazelnuts, chopped and toasted
- 1 pinch Salt
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with butter or non-stick spray.
Place the chopped hazelnuts in a dry skillet and toast them over medium heat, stirring frequently, for about 5 minutes or until they become fragrant and lightly golden. Remove from heat and set aside to cool.
In a medium saucepan, combine the sweetened condensed milk, semi-sweet chocolate chips, and unsalted butter.
Heat the mixture over low heat, stirring constantly, until the chocolate chips and butter have fully melted and the mixture is smooth and glossy. Be careful not to let the mixture boil.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
Gently fold in the toasted hazelnuts, reserving a small handful for topping if desired.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
Sprinkle the reserved hazelnuts over the top of the fudge, gently pressing them into the surface.
Allow the fudge to cool to room temperature, then refrigerate it for at least 2 hours or until firm.
Once fully set, use the parchment paper overhang to lift the fudge out of the pan. Cut into 16 squares with a sharp knife and serve.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 25.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
