Nut fudge

Name: nut fudge
Cook time: 10 min
Total time: 100 min
Yield: 36
Ingredients: 95 g unroasted hazelnuts; 397 g condensed whole milk; 170 g mixed nut paste; 50 g unsalted butter; 2 tl vanilla extract

Fudge of hazelnuts, condensed milk, nut paste, butter and vanilla.

Ingredients

Kitchen Stuff

1 baking paper
1 baking dish (14 x 22 cm)

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.