* Exported from MasterCook * Layered Toasted Hazelnut Fudge Recipe By : Linda Magee Serving Size : 36 Preparation Time :0:00 Categories : Candy Fudge Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Hazelnuts 2 c Granulated sugar 1 c Brown sugar -- firmly packed 14 oz Can evaporated milk 1/2 c Butter 1 Jar marshmallow creme 1 ts Vanilla 1/2 ts Salt 6 oz Semisweet chocolate -- chopped Preheat oven to 350°F. Spread the hazelnuts out in a single layer on a baking sheet. Bake 10 to 12 minutes until toasted and the skins begin to flake off; cool slightly. Wrap hazelnuts in a heavy kitchen towel; rub against the towel to remove as much of the skins as possible. Cool completely. Line an 8" square baking pan with foil, leaving a 1" overhang on the sides. Again, this helps to get the candy out later on. Lightly butter the foil; set aside. Place the hazelnuts into a food processor. Process using ON/OFF pulsing action until the nuts are coarsely chopped. Remove 1/2 cup and set aside. Leave the rest of the nuts in the food processor. Continue processing until it looks like smooth peanut butter; set aside. Spray or butter the inside of a heavy 4 qt saucepan with nonstick cooking spray. Combine the sugars, evaporated milk and butter in the saucepan; bring to a full rolling boil over medium heat, stirring frequently to prevent scorching. Attach a candy thermometer to the side of the pan. Continue boiling 5 minutes or until sugar mixture reaches soft-ball stage (238°F) on the candy thermometer, stirring constantly. Reduce the heat to low; stir in marshmallow creme, vanilla, and salt until blended. Remove from the heat. Transfer 2 cups of the sugar mixture to a bowl; stir in the reserved hazelnut paste. To the rest of the mixture add the chocolate (mixture still in the pan); stir until blended. Stir in the chopped hazelnuts. Pour chocolate mixture into the prepared pan. Smooth evenly into the corners with a metal spatula or a knife. Pour the reserved hazelnut (blonde) mixture on top of the chocolate mixture. Smooth top evenly with clean metal spatula. Let the candy sit for a minute or so, then score (mark) into 36 squares by cutting 6 sections lengthwise and 6 sections crosswise halfway through the fudge with a sharp knife. Cool completely. Remove candy from the pan by pulling on the foil. Place on a cutting board. Cut along score lines into squares. Remove the foil from the candy. Store in an airtight container at room temperature. Yield: 36 Servings - - - - - - - - - - - - - - - - - -