Fast hazelnut-chocolate fudge

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15 min


66 bite-size pieces

* PLUS Refrigeration Time: 720 minutes
Fast hazelnut-chocolate fudge

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  • 300 g semi-sweet chocolate
  • 300-mL can sweetened condensed milk
  • 1 tsp vanilla
  • 2 cups toasted whole hazelnuts , skinned


  • Line bottom and sides of a 9×5-inch (2-L) loaf pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan. Coarsely chop chocolate, then place in a medium-size microwave-safe bowl. Microwave, uncovered, on medium, stirring halfway through, until chocolate is almost melted, from 3 to 4 minutes. Remove and stir until smooth. Or place chocolate in a small bowl set over a saucepan of simmering water. Stir occasionally until chocolate is just melted. Remove and stir until smooth.
  • Pour condensed milk into a large microwave-safe bowl. Microwave, uncovered, on medium-high, stirring halfway through, until warm, from 1 to 2 minutes. Or heat in a medium-size saucepan set over medium-high heat, stirring often, until warm, from 2 to 3 minutes. Scrape warm chocolate into condensed milk. Using an electric mixer, beat until mixture is well blended and smooth. Stir in vanilla, then fold in nuts. Mixture will be quite thick. Scrape into prepared pan. Gently drop pan on counter to ensure fudge is well packed. Smooth top, then fold overhanging ends of plastic wrap overtop to completely cover fudge. Refrigerate overnight.
  • Do not slice until ready to serve. Just before serving, remove fudge from refrigerator. Lift out of pan and place on a cutting board. Discard plastic wrap. Using a knife, cut fudge into 11 slices about 3/4 inch (2 cm) wide. Cut each slice into 6 pieces, about 3/4 inch (2 cm) wide. Serve fudge chilled or at room temperature. Fudge will keep well, wrapped and refrigerated, up to 2 weeks.

Nutrition (per serving)

  • Calories
  • 69,
  • Protein
  • 1.2 g,
  • Carbohydrates
  • 6.6 g,
  • Fat
  • 4.7 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 8 mg.

Rich decadent fudge in minutes? You bet! Toasted hazelnuts give an edge to the smooth sweetness in this foolproof recipe.


To skin hazelnuts, preheat oven to 350F (180C). Spread nuts in a single layer on a baking sheet with shallow sides. Toast until fragrant and skins crack, from 10 to 12 minutes. Place hot nuts on a kitchen towel on the counter. Fold towel over nuts. Roughly rub towel. Most of skin should rub off nuts. Pick out skinned nuts, then continue to rub remaining nuts until skins come off.