Viennese Fudge

Quick look

  • prep 30 min    cook 8 min

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


  • 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.

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