VIENNESE FUDGE

Viennese Fudge image

The fudge recipe from my mother combines two ingredients commonly found in Viennese desserts-semisweet chocolate and hazelnuts. It's a staple in my home at the holidays. -Loranne Weir, San Ramon, California

Provided by Taste of Home

Time 15m

Yield 2 pounds.

Number Of Ingredients 8

Ingredients

1 teaspoon plus 3 tablespoons butter, divided
2 cups sugar
1 cup evaporated milk
1/2 teaspoon salt
1 cup miniature marshmallows
1-1/2 cups semisweet chocolate chips
2 teaspoons vanilla extract
1-1/2 cups ground hazelnuts, toasted

Steps:

Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the sugar, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Boil and stir for 6 minutes., Remove from the heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan. Let stand at room temperature until cool., Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.