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For more information on cooked Fudge and candy making basics, see Maple Cream Fudge Recipe


  • 2 1/2 cups of sugar
  • 4 oz of unsweetened high quality chocolate
  • 3 TB butter for the fudge
  • 1 cup light Whipping Cream
  • 1 tsp vanilla extract
  • 3/4 cup chopped and roasted Hazelnuts


  • Combine the sugar, chocolate, 1 1/2 TB of butter, and the cream in a 2 1/2 - 3 quart Stainless Steel or Copper saucepan.
  • Heat the mixture on a low heat while stirring with a wooden spoon until the sugar and chocolate are melted.
  • Bring the mixture to boil.
  • After boiling, increase to medium-low heat and put a pre-heated thermometer in the pan.
  • Cook until 236 degrees.
  • Remove the pan from the heat and pour into your mixing bowl, toss in the remaining butter and let the mixture cool to 110 degrees.
  • Mix until the fudge is thick, smooth and doesn’t shine anymore.
  • Stir in the Hazelnuts quickly and press into a wax paper lined 8x8 pan.
  • Let cool to room temp; then refrigerate for a couple of hours until fully set.
  • Remove from pan and cut into 1 inch pieces.

Categories: Candy  Fudge 
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