Recipe by Lorrie in California
I made this during the holidays to give out to the neighbors and my family ate it up instead. I found it in our local newspaper in an article of kitchen gifts for giving. It makes a big batch and isn't grainy like alot of fudges are. To ensure it sets properly, use a timer for the ten minutes on low boil.
- 1 (16 ounce) package miniature marshmallows
- 8 ounces chopped bittersweet chocolate (I used Ghiradelli)
- 12 ounces chopped semisweet chocolate (I used Baker's)
- 4 1⁄2 cups sugar
- 1⁄2 cup butter
- 1 (12 ounce) can evaporated milk (I used lowfat)
- 1⁄2 teaspoon salt (I didn't use)
- 2 teaspoons vanilla
- 1 1⁄2 cups hazelnuts
Directions See How It's Made
- Toast the hazelnuts (I broiled them for approximately 5-7 minutes until lightly browned).
- Do not skip this step as the toasting really brings out the flavor.
- Set aside.
- Using cooking spray such as PAM, spray liberally a 9x13 inch pan PLUS an 8 inch square pan.
- Measure out 1 1/4 cup of marshmallows and set aside for later use.
- Place chopped/broken chocolate and the rest of the marshmallows in a large glass bowl.
- In a pan, combine sugar, butter, evaporated milk, salt, and 1 1/4 cups of marshmallows.
- Bring to a low boil.
- Keep at a low boil and stir for 10 minutes (or it won't set).
- Remove from the stove, and add vanilla.
- Pour mixture over the chocolate/marshmallows in glass bowl, stirring quickly as it will begin to set.
- Add toasted hazelnuts.
- Pour into sprayed pans and cool.