Filter
Reset
Sort ByRelevance
CAROLYNBASS
Nut fudge
Fudge of hazelnuts, condensed milk, nut paste, butter and vanilla.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat a frying pan without oil or butter and roast the hazelnuts in 5 min. On medium heat until golden brown.
-
Remove from the pan, allow to cool on a plate and chop coarsely.
-
Heat the milk on low heat in a saucepan. Then add the nut paste, butter, vanilla extract and a pinch of salt.
-
Continue stirring for 5 minutes until the mixture becomes firm.
-
Remove the pan from the heat and mix in the hazelnuts. Line the baking dish with baking paper.
-
Put the mixture in and put in the freezer for at least 1½ hours. Then cut the fudge into pieces and serve.
Blogs that might be interesting
-
50 minPastriesextra dark chocolate 70%, unsalted butter, semi-skimmed milk, egg, light brown caster sugar, salt, patent wheat flour, cocoa powder, 100% peanut butter natural, salted peanuts,peanut butter brownies -
135 minPastriessemi-skimmed milk, dried yeast, wheat flour, salt, medium sized egg, currants, raisins, white raisins, sunflower oil, Elstar apple, unsalted butter, kitchen syrup in pot,poffert (thick raisin cake) -
300 minPastriesfresh ginger, granulated sugar, tap water, Vanka Kawat deep-frozen puree leaves, coconut oil, Ginger biscuits, gelatin, lime, fresh cream, full French cottage cheese, ready-to-eat mango, passion fruit, tap water, powdered sugar,exotic lime-ginger-mango curd pie -
46 minPastriesunsalted butter, frozen raspberry, medium sized egg, white caster sugar, vanilla extract, salt, wheat flour, cornstarch, baking powder, powdered sugar,pink cakes of rutger bakes
Nutrition
95Calories
Sodium1% DV15mg
Fat9% DV6g
Protein4% DV2g
Carbs2% DV7g
Fiber4% DV1g
Loved it