This fudge is flavored with hazelnuts and hazelnut liqueur or bourbon, making it a delicious and festive treat for holidays. It’s versatile as well. Instead of hazelnuts, use chopped pecans and bourbon, or make it with chopped almonds and amaretto liqueur.
The recipe makes a large batch, but it can be scaled down and chilled in a loaf pan for a smaller batch.
PrintChocolate Hazelnut Fudge
Hazelnuts and Frangelico or bourbon flavor this fabulous chocolate fudge. Make a big batch or scale it down and chill it in a loaf pan.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 36 pieces 1x
- Category: Candy, Fudge, Chocolate
Ingredients
Scale
- 5 tablespoons butter (plus more for the pan)
- 3 1/2 cups granulated sugar
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 16 ounces semisweet chocolate chips (or chopped semisweet baking chocolate)
- 1 1/2 cups chopped hazelnuts (plus a few tablespoons for topping)
- 1 1/2 tablespoons hazelnut liqueur (or bourbon)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Generously butter an 8-inch square baking pan and then line it with plastic wrap.
- In a medium saucepan over medium heat, combine the 5 tablespoons of butter, sugar, cream, and salt. Bring the mixture to a boil, stirring frequently. Reduce the heat to medium-low. The heat should be just low enough to keep the mixture from boiling over. Continue to cook, stirring frequently, to a temperature of 232 F. This will take approximately 6 to 8 minutes.
- Remove the pan from heat and whisk in the chocolate. Continue to whisk until smooth.
- Add 1 cup chopped hazelnuts along with the liqueur and flavorings; stir to blend. Pour the fudge mixture into the prepared pan and spread evenly. Sprinkle with a few tablespoons of chopped hazelnuts.
- Cover the pan 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 the fudge into small pieces. If the fudge is difficult to cut without breaking, let it stand at room temperature for several minutes before cutting.
