Hazelnut Fudge
  • 3 cups Sugar
  • 3/4 cup (1 1/2 Sticks) Butter (unsalted)
  • 1 small can ( 5oz.) evaporated milk
  • 1 13oz. jar Ferrero "Nutella" (Hazelnut Spread with Skim Milk & Cocoa)
  • 1 7oz. jar Kraft's Jet-Puffed Marshmallow Cream
  • 1 tsp. Vanilla
  • 1 cup Sliced Hazelnut's (optional
  1. 1 Heat Sugar, Butter, and Evaporated Milk to Full roaring Boil in three Quart Heavy Sauce pan over medium heat, Stirring Constantly! Boil on medium heat until candy thermometer reaches 234 deg, F about 4 minuets, stirring Constantly! Remove from heat! 2 Stir in "Ferrero!" Nutella and "Kraft!" Marshmallow cream until properly blended until smooth and consistent in texture and appearance ! than add Vanilla and Hazelnut's until well blended! 3 Spread into 9x13 foil lined pan! Cool at room temperature at least 4 hours, cut into squares, store in air tight container