INGREDIENTS

INSTRUCTIONS

Preheat oven to 350-degrees.
Spread the hazelnuts out in a single layer on a baking sheet. Bake 10-12
minutes until toasted and the skins begin to flake off; cool slightly. Wrap
hazelnuts in a heavy kitchen towel; rub against the towel to remove as much
of the skins as possible. Cool completely.
Line an 8-inch square baking pan with foil, leaving a 1-inch overhang on
the sides (again, this helps to get the candy out later on). Lightly butter
the foil; set aside.
Place the hazelnuts into a food processor. Process using ON/OFF pulsing
action until the nuts are coarsely chopped. Remove 1/2 cup and set aside.
Leave the rest of the nuts in the food processor. Continue processing until
it looks like smooth peanut butter; set aside.
Spray (or butter) the inside of a heavy 4-quart saucepan with nonstick
cooking spray. Combine the sugars, evaporated milk and butter in the
saucepan; bring to a full rolling boil over medium heat, stirring
frequently to prevent scorching.
Attach a candy thermometer to the side of the pan. Continue boiling 5
minutes or until sugar mixture reaches soft-ball stage (238F) on the candy
thermometer, stirring constantly. Reduce the heat to low; stir in
marshmallow creme, vanilla and salt until blended. Remove from the heat.
Transfer 2 cups of the sugar mixture to a bowl; stir in the reserved
hazelnut paste.
To the rest of the mixture add the chocolate (mixture still in the pan);
stir until blended. Stir in the chopped hazelnuts. Pour chocolate mixture
into the prepared pan. Smooth evenly into the corners with a metal spatula
or a knife.
Pour the reserved hazelnut (blonde) mixture on top of the chocolate
mixture. Smooth top evenly with clean metal spatula.
Let the candy sit for a minute or so, then score (mark) into 36 squares by
cutting 6 sections lengthwise and 6 sections crosswise halfway through the
fudge with a sharp knife. Cool completely.
Remove candy from the pan by pulling on the foil. Place on a cutting board.
Cut along score lines into squares. Remove the foil from the candy.
Makes 36 pieces. Store in an airtight container at room temperature.
That's it. Have fun.
Recipe by: Linda Magee <Linda.Magee@salata.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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