CHOCOLATE-HAZELNUT FUDGE
Inspired by the traditional Italian treat torrone dei morti, this indulgent slab fudge calls for two kinds of chocolate (dark and milk), hazelnuts, and Nutella. It makes a wonderful holiday gift for friends, neighbors, kids' teachers, and anyone else on your list.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h20m
Yield Makes 8 slices
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 14 minutes.
- Lightly brush a standard 9-by-5-inch loaf pan with butter; line in both directions with parchment. Melt 1 1/2 cups dark chocolate in a medium bowl set over a saucepan of simmering water. Brush loaf pan all over with half of melted chocolate; freeze 5 minutes. Brush again with remaining melted chocolate and freeze 5 minutes more.
- In a medium bowl set over a saucepan of simmering water, melt remaining 1 1/2 cups dark chocolate with milk chocolate, stirring together until smooth. Remove from heat; stir in hazelnut spread and hazelnuts. Pour into chilled chocolate shell and refrigerate until firm, at least 4 hours. Trim chocolate around top of loaf pan with a paring knife. Let temper 30 minutes before slicing crosswise into 8 pieces. Torrone can be refrigerated, covered, up to 2 weeks.
SUGAR-FREE CHOCOLATE FUDGE
I'm borderline diabetic, but this sugar-free fudge made with sugar substitute appeases my sweet tooth. -Kaye Hartley, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 64 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.
Nutrition Facts : Calories 38 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE HAZELNUT FUDGE
This is a delicious fudge to make for gifts or to have on hand for holiday visitors. Feel free to use hazelnut syrup, such as Torani or Da Vinci, in place of the liqueur.
Provided by Veghead
Categories Candy
Time 3h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Generously butter an 8-inch square baking pan; line with plastic wrap.
- In a medium saucepan over medium heat, combine the 4 tablespoons butter, sugar, cream, and salt. Bring to a boil, stirring frequently. Reduce heat to medium-low or just low enough to keep the mixture from boiling over. Continue boiling, stirring frequently, to a temperature of 230°F This will take about 6 to 8 minutes. Remove from heat and stir in chocolate with a whisk until the chocolate is melted and the mixture is smooth. Add 1 cup chopped hazelnuts and the liqueur and flavorings; stir to blend. Pour the mixture into the prepared pan and spread evenly. Sprinkle with a few tablespoons of chopped hazelnuts. Cover with plastic wrap and refrigerate until firm, about 2 to 3 hours.
- Remove the top layer of plastic wrap and flip the pan upside down on a cutting board or platter. Loosen sides if the fudge doesn't come out right away. Cut into small pieces. If the fudge is difficult to cut without breaking, let it stand at room temperature for several minutes before cutting. Makes about 3 pounds.
CHOCOLATE-HAZELNUT SPREAD HOT FUDGE SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 1/2 cup sauce
Number Of Ingredients 3
Steps:
- Add the vanilla ice cream to the almost-empty jar chocolate-hazelnut spread. Microwave for 30 seconds. Add the canned whipped cream if using, then cover tightly with the lid and shake vigorously until a thick sauce forms, about 30 seconds.
- Serve over ice cream.
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