Chocolate fudge with hazelnuts
Chocolate hazelnut fudge is a delicious little chocolate confection, which you can make for the festive season, Christmas or any other occasion. At the end of the year, we love to make our own chocolate sweets, and when it’s quick and easy to do, it’s even better!
You’re sure to love these little treats from our Anglo-Saxon friends. Fudges have a texture somewhere between caramel and nougat.
Perfect as a gourmet gift. You can add truffles, fruit jellies, filled dates, etc.
Wrap each fudge piece in cellophane and arrange them in a charming gift box lined with fine, colorful, or gold paper designed for candies and chocolates. Alternate sweets for a pretty visual effect. This can be a great gift idea for friends and family.
Chocolate hazelnut fudge
You can make fudges using dark chocolate, milk chocolate, or a 50/50 blend of both, depending on your preference. I prefer the last two options. I think they’re too high in cocoa with just dark chocolate.
Making fudges is child’s play—quick, fun, and incredibly simple to prepare! Simply melt the chocolate, add the condensed milk, mix well and then add the roasted hazelnuts. You see, nothing complicated.
Forget the thermometer and the dreaded chocolate tempering ! There’s no need to temper chocolate or use a thermometer, as is often required when working with chocolate chocolate candies.
homemade fudges
Table of Contents
The recipe on video
Ingredients:
NB: Find the printable recipe card at the end of the article.
For about 48 fudges. You can divide by two.
I used small rectangular pans measuring 17 x 7.5 x 4 cm (6.7x 3×1.6 inches) and the silicone mould Silikomart SF026 which is great.
Option 1/
- 175 g (6.2 oz) milk chocolate
- 175 g (6.2 oz) dark chocolate (70% good quality)
- 340 g (12 oz ) sweetened condensed milk (for a softer consistency, add 20 g / 0.7 oz)
- 30 g (1 oz) butter
- a pinch of fleur de sel or salt
- 200 to 240 g (7 to 8.5 oz) unsalted roasted hazelnuts. You can use other dried fruits (walnuts, pistachios, roasted peanuts, roasted almonds or candied fruits such as candied cherries to suit your taste. )
Option 2/
- 350 g ( 12.35 oz) dark chocolate (70% good quality)
- 397 g (14 oz ) sweetened condensed milk (1 can)
- 30 g (1 oz) butter
- a pinch of salt
- 200-240 g (7 to 8.5 oz ) roasted hazelnuts
Preparation steps :
1. Preheat oven to 160°C
2. Roast the hazelnuts for 15 minutes more or less, until golden under the skin. Remove the skin by rubbing. You can buy hazelnuts already roasted but unsalted.
3. If using walnuts, lightly roast them. Cut the hazelnuts in half.
roasted hazelnuts for fudge
4. Melt the chocolate in a saucepan over a bain-marie (double boiler).
5. When the chocolate is halfway melted, add the butter and sweetened condensed milk. Mix well until smooth.
Chocolate, condensed milk and butter are smooth and shiny.
6. Remove from the heat and add the hazelnuts and a pinch of salt. Mix well.
7. Pour into the moulds. I put Rhodoïd on the edges of the frames to make them easier to unmould.
8. Refrigerate overnight.
9. The next day, cut into small squares. You can store them in an airtight tin or wrap each square in cellophane.
How to store fudges?
They can be stored for 10 days in an airtight tin at room temperature or in the refrigerator. Take them out of the fridge for a few minutes before serving. You can also freeze them for up to 3 months.
Easy Chocolate Hazelnut Fudge
EQUIPEMENTS
INGREDIENTS
For about 48 fudges. You can divide by two.
- I used small rectangular pans measuring 17 x 7.5 x 4 cm (6.7x 3x1.6 inches) and the silicone mould Silikomart SF026 which is great.
- Option 1/
- 175 g (6.2 oz ) milk chocolate
- 175 g (6.2 oz ) dark chocolate (70% good quality)
- 340 g (12 oz ) sweetened condensed milk (for a softer consistency, add 20 g / 0.7 oz)
- 30 g (1 oz ) butter
- a pinch of fleur de sel or salt
- 200 to 240 g (7 to 8.5 oz )unsalted roasted hazelnuts. You can use other dried fruits (walnuts, pistachios, roasted peanuts, roasted almonds or candied fruits such as candied cherries to suit your taste. )
- Option 2/
- 350 g (12.35 oz ) dark chocolate (70% good quality)
- 397 g (14 oz) sweetened condensed milk (1 can)
- 30 g (1 oz) butter
- a pinch of salt
- 200 à 240 g (7 to 8.5 oz) roasted hazelnuts
PREPARATION
- Preheat oven to 160°C
- Roast the hazelnuts for 15 minutes more or less, until golden under the skin. Remove the skin by rubbing. You can buy hazelnuts already roasted but unsalted.
- If using walnuts, lightly roast them. Cut the hazelnuts in half.
- Melt the chocolate in a saucepan over a bain-marie (double boiler).
- When the chocolate is halfway melted, add the butter and sweetened condensed milk. Mix well until smooth.
- Chocolate, condensed milk and butter are smooth and shiny.
- Remove from the heat and add the hazelnuts and a pinch of salt. Mix well.
- Pour into the moulds. I put Rhodoïd on the edges of the frames to make them easier to unmould.
- Refrigerate overnight.
- The next day, cut into small squares. You can store them in an airtight tin or wrap each square in cellophane.
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