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FUDGE - Hazelnut Cappuccino Fudge
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| Hazelnut Cappuccino Fudge Cappuccino Fudge | |
| 3 cups | sugar |
| 3/4 cup | butter |
| 2/3 cup | evaporated milk |
| 10 ounces | cappuccino chips, ( used the whole bag 12oz) |
| 7 ounces | marshmallow creme |
| 2 teaspoons | vanilla,, (used vanilla bean paste) |
| Line a 9X13" pan with foil then coat with cooking spray. In a heavy bottom 3 quart sauce pan, combine sugar, butter, and milk. Bring to a rolling boil over medium heat, stirring constantly. Boil for 5 minutes, stirring all the time - if using a candy thermometer you are looking for at least 234 degrees. Remove from heat and stir in the cappuccino chips until melted. Add marshmallow creme and vanilla then beat until blended. Carefully pour mixture into the prepared dish. Let cool to room temperature then gently lift out of the pan and place on a cutting board. Cut into squares ( didn't cut it yet, added second layer below) For the Hazelnut Layer Adapted from the original recipe for Fantasy Fudge | |
| 3 cups | sugar |
| 3/4 cup | butter |
| 2/3 cup | evaporated milk |
| 1 12-oz. (340 g) | package Guittard White Chocolate Chips |
| 1 7-oz. (198 g) | jar Kraft Marshmallow creme |
| 1 cup | chopped toasted Hazelnuts |
| 1/2 dram | Chocolate Hazelnut flavoring-LorAnn |
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme,and Hazelnut flavoring and nuts, beat till blended. Pour on top of Cappuccino layer. remove from pan and cut into pieces
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