Most Goan Sweet recipes are a labor of love and usually require either hours of stirring on the stovetop or take hours to shape and form. And while I love them all and make most of them every year, I love having recipes like this Chocolate Hazelnut Fudge on hand. This recipe is a great one to have on hand. It uses just 4 ingredients and the cooking time is just a few minutes. And, after leaving it to set in the fridge for a few hours, you end up with a super delicious, decadent chocolate fudge. This time around, I’m using hazelnuts in the fudge and I’m happy to report that this fudge tastes very similar to the Ferrero Rocher chocolates you find in the shops, albeit, without the wafer. You can customize this fudge to suit your liking by swapping hazelnuts for any nuts that you prefer.
Chocolate Hazelnut Fudge
Course: DessertCuisine: AmericanDifficulty: Easy64
pieces5
minutes5
minutes8
hoursThis utterly delicious Chocolate fudge is so simple to make, it will make the cut to your Christmas platter every year. Its perfect for a little sweet treat any time of the year.
Ingredients
350g dark chocolate
100g hazelnuts
1 tin condensed milk (we get 395g tins here)
30g butter
Directions
- Line a 9 inch square baking tray with some foil, leaving a little overhang on the sides and set aside.
- Lightly roast the hazelnuts. Carefully remove any pieces of skin / peel that may have been left on. Let the nuts cool down completely.
- Roughly chop the nuts or place them in a ziplock back and crush the nuts with a rolling pin. You will be left with a rough chop.
- Add the butter, condensed milk and chocolate pieces to a heavy bottomed pan. Stir over medium heat till the chocolate has melted and everything in the pan has combined to form a rich, luscious mix.
- Add the hazelnuts and stir through to incorporate well. You will notice the mix starting to thicken.
Quickly pour into the foil lined tray. Leave it on the countertop to cool down a little. - Once it comes to room temperature, pop the tray into the fridge and leave it to set for 4-6 hours or overnight.
- Carefully peel back the foil. Cut the fudge into squares and serve.
If you’re not serving this up immediately, place in an airtight container and refrigerate till needed.
Enjoy!!!
Recipe Video
Thanks for the amazing receipe….i have been watching your youtube vedios and it has truly helped me making these sweets
Absolutely adore your work. I made this today and it is indeed mouth watering.
I made the fudge yesterday and it’s come out just the way you have shown. Everyone at home loved it
Thank you for the feedback Hen. I’m glad everyone enjoyed it. Don’t forget to post a picture on Instagram and tag me @theaspiringhomecook . I’m putting together a collection of viewer / reader submissions soon. 🙂
Hi Trisha! I’m from Bombay. Could you tell me which is the best chocolate for this recipe? Will compound work? Or we get Amul dark chocolate bars.
Did u use compound or the regular chocolate.
Hi Louella, in the past I’ve used both varieties on different occasions and both work well.
Can d fudge b kept out at room temperature n for how long? Or should it be refrigerated ? If so, remains for how long?
I would suggest keeping it refrigerated. It will melt at room temperature. It’ll easily keep for a week to 10 days.
Hi Trisha
This is my first year making Christmas sweets I started with date rolls ,now chocolate fudge all Ur recepie.
A small question I used milk chocolate in this recepie n the fudge is not hard but firm . Is that a right consistency.
Thank you for inspiring me.
Regards
Rochelle
Merry Christmas
Just stumbled upon your website and decided to give your fudge and milk cream recipes a go this Xmas. Love your detailed videos and recipes. Both the fudge and milk cream turned out fabulous! Thanks for sharing these.
I’m glad you liked them Nadia.