Wednesday, Dec. 19, 2012

Cranberry Hazelnut Fudge

Fudge is one of the many treats that I save for the holiday season.  Reason one: I couldn’t eat fudge all year round. Which leads me to my second point, it’s too good and never lasts long (and this one doesn’t take too long to make)!  I’ve made this fudge several times over the past holiday seasons and it is always a big hit with others.  It would be perfect for on a holiday platter.  Or just by itself!

I’ve used dried cherries before (but can’t always find them) and so I’ve substituted it with dried cranberries as a result.  I barely notice the difference.  Feel free to use dried cherries if you have them!  I’ve never tried changing the type of nut but I suppose you could.  I just love this combination so I've never found it necessary to change.  I find that toasting the hazelnuts adds more depth and flavor (I usually toast them for 10 minutes at 350 degrees or until fragrant).  I strongly recommend that you try this-you won’t be disappointed! J

Cranberry Hazelnut Fudge

Makes 12 1-inch squares

INGREDIENTS

1 ¼ cup milk chocolate chip

½ cup + 2 tablespoons evaporate milk

¼ nutella

1 teaspoon vanilla extract

¼ teaspoon fine sea salt

One 12-ounce bag semisweet chocolate chips

1 ½ cup dried cranberries

¾ toasted hazelnuts, chopped

DIRECTIONS

Line an 8X8-inch baking pan with aluminum foil and set aside.

In a medium saucepan over medium-low heat, combine the milk chocolate chips, evaporated milk, Nutella, vanilla extract, sea salt and semi-sweet chocolate chips. Stir constantly until completely melted and smooth, about 6-8 minutes.

Remove from heat and stir in cranberries and hazelnuts. Stir until fully incorporated. Pour the mixture into the prepared pan, and smooth the top with a spatula. Tap the pan against the countertop to remove air bubbles.

Cover with aluminum foil and allow the fudge to cool, about 3 hours or overnight. Cut into individual pieces.

Source: slightly adapted from The Curvy Carrot