Toasted Hazelnut Fudge is rich and creamy with the addition of chocolate-hazelnut spread in the mix, and hazelnuts give it craveable crunch!
I can’t believe we’re already halfway to Christmas Day, and there are still so many things on my to-do list! At least I can cross off the yearly batch of fudge. The season just wouldn’t be the same without it. It’s one of the most giftable confections, and because of its richness, one pan can be divided to make many gifts.
This is a condensed milk fudge, which is one of the quickest versions of fudge to make. You’ll simply stir all the ingredients together in a saucepan over heat until smooth, and then pour it into a pan. Just a quick chill will firm it up and it will be ready to enjoy in no time!
For the best flavor, make sure those hazelnuts are toasted! It only takes about 8 minutes in a 350°F preheated oven. When they come out, rub them gently in a tea towel to remove most of their skins.
This fudge is absolutely decadent! It’s so smooth but holds its shape well at room temperature. It is absolutely perfect as written, but a little flake sea salt on top never hurt anything.
Toasted Hazelnut Fudge
- 1 tablespoon butter softened, for the pan
- 14 oz. 1 can, 397 grams sweetened condensed milk
- 11.5 oz. 1 package, 326 grams semisweet chocolate morsels
- 1/2 cup 108 grams chocolate-hazelnut spread
- 1 cup 150 grams chopped toasted hazelnuts, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Grease the bottom of an 8-inch square or comparable sized pan with butter. Line the bottom and sides of the pan with aluminum foil, allowing 2 to 3 inches of foil to extend over sides. Butter the foil and set aside.
- Combine sweetened condensed milk, chocolate morsels, and hazelnut spread in a large saucepan. Cook over medium heat and stir until melted and smooth, about 8 minutes. Remove from heat and stir in 3/4 cup of the hazelnuts, the vanilla, and salt. Spoon fudge into prepared pan and quickly spread out evenly with a spatula. Sprinkle the top of the fudge with the remaining hazelnuts while it is still soft.
- Cover and chill one hour until firm. Using foil sides as handles, lift from the pan. Peel away the foil and cut fudge into small squares. Store the candy covered in the refrigerator and it will keep for up to one week.
This looks perfect as a last minute homemade gift! However, I live in Germany and bags of chocolate morsels are hard to come by. As I understand, the chocolate morsels are specifically treated to hold their shape during the baking process. Could I simply use regular chocolate to make this fudge or will it throw off the consistency? Thank you so much and lots of love from Germany
Hi Jazz! You can absolutely use regular semisweet chocolate. The morsels are called for in this recipe as a convenience because they are already in pieces (no chopping bars). Your result may be a little softer, but not much. The sweetened condensed milk will cause the mixture to stiffen for slicing.
Happy holidays! xoxo