Easy Chocolate Hazelnut Fudge
Fudge is a chocolate candy somewhere between soft caramel and nougat. Chocolate hazelnut fudge is very easy to make and requires very few ingredients.
SERVING:48
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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.