Using sweetened condensed milk means fudge is a cinch to make.
- Portion size 64 servings
- Credits : Holiday Celebrations: 2007
- 1 cup hazelnut
- 1 tablespoon instant coffee granules
- 2 teaspoons vanilla
- 10 oz bittersweet chocolate chopped
- 1 can sweetened condensed milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 pinch salt
MethodLine 8-inch (2 L) square metal cake pan with parchment paper; set aside.
Spread hazelnuts on rimmed baking sheet. Bake in 350°F (180°C) oven until fragrant, about 6 minutes. Rub in towel to remove skins. Chop and set aside.
In small bowl, dissolve coffee granules in vanilla.
In heatproof bowl over saucepan of hot (not boiling water), melt chocolate, condensed milk, coffee mixture, cinnamon, baking soda and salt, stirring until almost melted but a few small pieces remain. Remove from heat. Stir until smooth. Stir in hazelnuts. Spread in prepared pan. Refrigerate until set, about 2 hours.
Remove fudge from pan. Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Nutritional facts Per piece: about
- Sodium 13 mg
- Protein 1 g
- Calories 58.0
- Total fat 3 g
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
- Iron 2.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0