"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Hazelnut Fudge Recipe

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This recipe for Chocolate Hazelnut Fudge, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki and Neil Frederiksen
Added: Friday, October 10, 2008


4 T butter 3 1/2 c sugar
1 1/2 c heavy cream 1/2 t salt
16 ounces semisweet baking chocolate, chopped
1 cup chopped hazelnuts, plus a few tablespoons
for topping
1 1/2 tablespoons Frangelico (hazelnut-flavored)
liqueur or bourbon
1 1/2 t vanilla
1/2 t almond extract

1. Combine the 4 tablespoons butter, sugar, cream, and salt and cook over medium heat. Bring to a boil, stirring frequently. Continue boiling, stirring frequently, to a temperature of 230 F. About 6 to 8 minutes.
2. Remove from heat and stir in chocolate until it is melted and the mixture is smooth. Add 1 cup chopped hazelnuts, liqueur and flavorings.
3. Pour into buttered 8" or 9" pan and spread evenly. Sprinkle with a few tablespoons of chopped hazelnuts. Cover with plastic wrap and refrigerate until firm, about 2 to 3 hours.

Remove the top layer of plastic wrap and flip the pan upside down on a cutting board or platter. Loosen sides if the fudge doesn't come out right away. Cut into small pieces. Let it stand at room temperature for several minutes before cutting. Makes about 3 pounds.




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