2012-12-07
Hazelnut Fudge
Ingredients
- 200 gms skinless hazelnuts
- 395 gm tin condensed milk
- 50 gms butter, chopped
- 2 tbls golden syrup
- ½ tsp salt
- 40 gms cocoa powder
- 1 tsp vanilla essence
- Makes : 40 pieces
- Prep Time : 20 mins
- Cooking Time : 10 mins
- Temperature : 180ºC
Average Member Rating
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6 people rated this recipe
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Method
- Preheat the oven to 180ºC and roast the hazelnuts for 10-15 minutes until golden brown.
- Put the condensed milk, butter, golden syrup and salt into a pan, bring to a simmer and stir until combined.
- Sift the cocoa powder and add to the pan and stir continually for 10 minutes until the fudge is thick. Test by dropping a teaspoon of the mixture into cold water–should form a soft ball. Note it will look quite grainy for a while as it combines together.
- Stir in the hazelnuts and vanilla essence and pour into a 20 x 8 cm loaf tin lined with baking paper, pressing the mixture flat with the back of a spoon.
- Allow to cool and then leave in the fridge for 2 hours before turning out and cutting into 2 cm squares. Fudge will keep in the fridge for 10 days.
Great Auntie Queenie's amazing fudge.
Recipe Category: Bits & Bobs
posted by Karen Gall on January 16, 2013
I was lucky to receive some of this fudge at Christmas and it was delicious. Tastes as good as it looks!
posted by Sue Phipps on January 16, 2013
This fudge is amazing and always a winner.
posted by Sandra K on February 13, 2013
The most delicious fudge I have ever tasted!!!!
Thanks for sharing the recipe