Hazelnut Fudge

This weekend, my rock n' roll friend celebrated her birthday in a pub situated (to me anyway) in the middle of nowhere, and it was a fantastic night - what with a skittle alley, giant connect four, friendly people and of course, dancing! If you want to check this dinky pub out, it is called The Red Lion situated in Islip, Oxford.

I was having one of these "I keep losing time to do things" day, and needed to rustle up a quick birthday present. Luckily for me, I was looking up gift ideas last night and remembered a favourite easy fudge recipe which can be found on the Waitrose website in their handy recipe archive. Below is my adaptation of their fruit and nut version. I decided on a gift-packaged batch of homemade fudge with a homemade birthday card containing the recipe.  As the fudge is really rich, I cut the slab into small cubes and wrapped them in tissue paper, tied with a bow and placed into a box made from arty paper - which I then promptly threw into my handbag as was late and had to find said friend's obscure habitat! Typical... Anyway, this recipe makes lots, and I had to freeze the remaining condensed milk.  I hope it will be OK! I feel the outcome of it will probably warrant another post.  In the mean time though I leave you with a quick and easy fudge recipe which does not require the faff of a sweet thermometer! 

Hazelnut Fudge
(Makes lots)

  • 200g Good dark chocolate
  • About 200g Sweetened condensed Milk
  • 100g Icing Sugar, sifted
  • 50g Hazelnuts, finely chopped
  • 1Tbsp Frangelico/Hazelnut liqueur (Optional)
  1. Line a 21x21cm tin or similar with baking parchment.
  2. Heat up about 1cm water and place a heat-proof bowl over the pan, making sure the base does not touch the water.  Melt the chocolate pieces and condensed milk together gently and stir until all melted.
  3. In the mean time, if hazelnuts are whole, either crush or chop with a knife or pulse blitz in a processor, but make sure you do not over-process!
  4. Remove the melted chocolate mixture from the heat and stir in the liqueur if using then add the nuts and icing sugar and mix until well combined.
  5. Spread the mixture into the lined tin, level out and dust with sugar and cocoa then chill in the fridge for at least 2 hours preferably until firm. 
  6. Cut into cubes, re-dust with sugar to avoid sticking and enjoy!


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