Viennese Fudge

This fudge recipe combines two ingredients commonly found in Viennese desserts — semisweet chocolate and hazelnuts.

Ingredients

• 1 teaspoon plus 3 tablespoons butter (no substitutes), divided
• 2 cups sugar
• 1 cup evaporated milk
• 1/2 teaspoon salt

• 1 cup miniature marshmallows
• 1 1/2 cups semisweet chocolate chips
• 2 teaspoons vanilla extract
• 1 1/2 cups ground hazelnuts, toasted

How to make it  38 minutes

• 1

  Line an 8-inch-square pan with foil, allowing foil to extend 1 inch over edge of pan, and butter foil with 1 teaspoon butter; set aside.
• 2

  Combine sugar, milk, salt and remaining 3 tablespoons butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 6 minutes. Remove from heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan and spread evenly with a spatula. Let stand at room temperature until cool.
• 3

  Using foil, lift fudge out of pan; cut into 1-inch squares. Store in an airtight container in the refrigerator. Makes 2 pounds.