cookbook preview: toasted hazelnut fudge

toasted hazelnut fudge

The holidays are near and the Husbands are here with some chocolaty cheer on this rainy Wednesday in Eagle Rock. We are celebrating a few things today: the first is this rare, gloomy weather where we plan to stay indoors and write this post in our warm robes, sipping gingerbread hot chocolate and enjoying the sound of rain falling outside. We’re also popping the champagne because we just received our first cookbook review from the respected Publishers Weekly! If you would like a little teaser of a few recipes included in our book, they highlighted a handful of them in the article, which you can read here. Aaand, we are also celebrating by giving you a sneak peak into the dessert chapter of our upcoming cookbook! For all you Nutella fans out there, your holiday dreams have come true with this easy-to-make toasted hazelnut fudge. If you’re still looking for present ideas this season, these rich, creamy squares are just begging to be wrapped into festive gift bags for all your friends and family.

the easiest fudge ever—just 10 ingredients, and no thermometer needed!

always toast your nuts—it increases the flavor 1000%

These sweet treats will officially turn this into the happiest time of year. When we were conceiving of recipe ideas for our cookbook, we knew we had to include a version of one of our favorite desserts—Ryan’s mom’s classic homemade fudge, which she prepares every year, hand-delivering care packages to lucky neighbors on Christmas Eve. We adapted her recipe and Husband-ized it, and the result is a silky fudge studded with crunchy toasted hazelnuts and a pleasant nuttiness from dollops of smooth Nutella, setting this recipe apart from your basic chocolate fudge. Once you realize how quickly it comes together, you will be bringing this holiday miracle to every party throughout the year.

chopping by hand results in a variety of shapes and sizes so no two bites are the same
chocolate waterfall
the hardest part is waiting for it to cool

Fudge is one of the easiest desserts to make. You simply combine all the ingredients in one pot, simmer them on a stove as you stir, then pour the mixture into a pan to cool, and that’s it! In our version, we add one extra step and toast our hazelnuts first (always toast your nuts!), as it brings a warm toastiness to these soft and decadent chocolate bites. Everything comes together in less than 30 minutes, and the only difficult part is waiting for them to cool. Your patience will be rewarded and your friends and family will be joyous—everybody wins! We’ll be back soon with some holiday cocktail recipes for all your entertaining needs, but until then, we leave you with this special preview from the upcoming Husbands That Cook book! If you haven’t already pre-ordered your copy, you can do so here, and when you make this fudge or any other recipes from our book, be sure to tag us and #husbandsthatcookbook so we can see your lovely creations! Happy cooking! xoxo Adam and Ryan

using parchment makes removing the fudge from the pan a breeze
these little squares make the perfect holiday gift

Toasted Hazelnut Fudge
From Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen, St. Martin’s Press 2019
Makes one 8-inch square pan, about 25 pieces

1/2 cup (76 g) raw hazelnuts
7 ounces (198 g) Marshmallow Fluff or other marshmallow spread
3/4 cup (149 g) granulated sugar
2/3 cup (158 ml) evaporated milk
2 tablespoons unsalted butter, plus 1 tablespoon for greasing the pan
1/4 teaspoon salt
9 ounces (255 g) semisweet chocolate chips
1 cup (295 g) Nutella or other chocolate hazelnut spread
1 teaspoon vanilla extract

Grease the bottom and sides of an 8-inch square baking pan. Line the bottom and sides of the pan with two overlapping strips of parchment paper, forming a sling to lift out the fudge later. Set aside.

Scatter the hazelnuts in a dry skillet and place over medium heat. Cook until the nuts are toasted and fragrant, 7 to 9 minutes, shaking the pan occasionally to roll them around. Transfer the nuts to a plate and place in the freezer until cool enough to handle comfortably, about 5 to 10 minutes. Remove any loose skins, and transfer the nuts to a cutting board. Chop coarsely, then set aside in a small bowl.

In a medium saucepan, combine the Marshmallow Fluff, sugar, evaporated milk, butter, and salt. Place on the stove but do not turn on the heat yet. Prepare the remaining ingredients by measuring the chips and placing them in a small bowl, having the Nutella measured and ready, and setting the bottle of vanilla with a measuring spoon nearby—this is because when the mixture is finished cooking, all the remaining ingredients need to be added at once.

Set the stove to medium heat, and bring the mixture to a boil, stirring constantly and making sure to scrape along the sides and bottom of the pan to prevent scorching (when the mixture is fully boiling, it will have vigorous bubbles over the entire surface, not just around the edges). Once it reaches a full boil, set a timer for 5 minutes and continue stirring constantly. If the mixture is boiling too rapidly and sputtering hot liquid, lower the heat to a simmer. Once the timer rings, turn off the heat and stir in the chocolate chips, nutella, vanilla, and chopped hazelnuts. Stir vigorously until smooth and blended. Pour into the prepared baking pan, and shake the pan gently to spread the mixture into an even layer. Let cool at room temperature for 1 to 2 hours, then slice into 25 individual squares and enjoy!

note:
— The fudge will stay fresh for up to a week at room temperature in a sealed container.

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2 Comments on cookbook preview: toasted hazelnut fudge

  1. Rebecca
    December 5, 2018 at 5:08 pm

    This looks so delicious!!! I can’t wait to make. I’ve already pre-ordered and can’t wait to get my hands on this book!!!

    Reply
    • husbandsthatcook
      December 10, 2018 at 9:48 am

      Thank you so much! March will be here before we know it, and we can’t wait for you to hold it in your hands! So excited!!

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