Viennese Fudge

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

[quicklook-recipe prep_time=”30 min” cook_time=”8 min” serves=”” details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

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

[/ingredients-left]
[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”38 minutes”]

[step-item number=”1″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Using foil, lift fudge out of pan; cut into 1-inch squares. Store in an airtight container in the refrigerator. Makes 2 pounds.[/step-item]

This is the real difference between fudge and ganache. 

[/step-list-wrapper]

Popular Videos

Originally Published in Reader's Digest