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Best Ever Chocolate Hazelnut Fudge

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2 cups (340 grams) finely chopped semi-sweet chocolate or chocolate chips
1/3 cup (80 milliliters) full-fat canned coconut milk
1/4 cup (64 grams) toasted hazelnut butter (the kind with just hazelnuts)
4 teaspoons maple syrup
1/4 teaspoon vanilla extract
a pinch of salt, optional
3/4 cups (83 grams) + 1/4 cup (28 grams) toasted hazelnuts, chopped, optional

Best Ever Chocolate Hazelnut Fudge


Here’s for you the deliciously awesome Best Ever Chocolate Hazelnut Fudge. So just go and grab this recipe now!



In a large saucepan, mix everything, except for the hazelnuts, together. Melt over low heat while frequently stirring. Meanwhile, prepare a 9"x 5" loaf pan with a piece of parchment paper.


Once the mixture is melted, add 3/4 cup chopped hazelnuts, if using. Pour the fudge into the prepared pan. Let sit for about 20 minutes and then sprinkle the remaining 1/4 cup chopped hazelnuts over the top of the fudge. Refrigerate for 2 hours or until set. You can cut this when cold but it's easier when at room temperature. Store at room temperature for 1 day and then refrigerate. It'd likely stay well for much longer than 1 day at room temperature but I figure I'd better stay on the safe side and say 1 day due to the hazelnut butter.



To toast hazelnuts, place on a baking tray and bake at 350 °F (165 °C) for about 5-8 minutes or until they smell toasty. Shake the pan halfway through. Let cool for 5 minutes and then place the nuts in the middle of a clean tea towel and rubs off the skin. Discard the skin. You could alternatively toast them in a pan on the stove top.


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