Chocolate Hazelnut Fudge

Measure all the ingredients needed for the fudge.

Fill a saucepan with 1/3 of water and bring it to a simmer, then reduce the heat to low.

Place a large bowl on top of the saucepan, ensuring that the bowl doesn't touch the water.

Add chocolate chips, condensed milk, butter, and vanilla extract to the bowl.

Stir the ingredients regularly until they melt and the mixture becomes smooth.

Add hazelnuts to the fudge mixture.

Fold the hazelnuts in using a silicone spatula.

Line a cheesecake pan with parchment paper.

Transfer the fudge mixture into the pan, spreading it evenly.

Smooth the top of the fudge with a clean silicone spatula, ensuring it reaches all corners of the pan.

Sprinkle additional hazelnuts evenly on top.

Gently press the hazelnuts into the fudge with the spatula.

Refrigerate the fudge for 2 hours, though leaving it overnight is recommended for best results.

Once the fudge has hardened, prepare a cutting board, disposable gloves, and a large knife for cutting. Keep a wet kitchen towel handy to wipe the knife after each cut.

Remove the fudge from the fridge and peel it off the parchment paper.

Place it on the cutting board.

Score the fudge using a 5-wheel pastry cutter.

Turn the fudge block 90 degrees and score again to create even squares.

Cut along the scored lines, wiping the knife after each cut.

Turn the fudge block 90 degrees, push the pieces back together, and finish cutting along the scored guidelines.

Equipment Needed

Spice Level: