Monday, October 5, 2009
Prepared by: Michael Collier
Executive Chef of Hershey Country Club
4 tablespoons unsalted butter
3 1/2 cups granulated sugar
1 1/2 cups heavy cream
1/2 teaspoon salt
16 ounces semisweet baking chocolate, chopped
1 cup chopped hazelnuts, plus a few tablespoons for topping
1 1/2 tablespoons Frangelico (hazelnut-flavored) liqueur or bourbon
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Generously butter an 8-inch square baking pan; line with plastic wrap.
In a medium saucepan over medium heat, combine the 4 tablespoons butter, sugar, cream, and salt. Bring to a boil, stirring frequently. Reduce heat to medium-low or just low enough to keep the mixture from boiling over. Continue boiling, stirring frequently, to a temperature of 230 degrees F. This will take about 6 to 8 minutes.
Remove from heat and stir in chocolate with a whisk until the chocolate is melted and the mixture is smooth. Add 1 cup chopped hazelnuts and the liqueur and flavorings; stir to blend. Pour the mixture into the prepared pan and spread evenly. Sprinkle with a few tablespoons of chopped hazelnuts. Cover with plastic wrap and refrigerate until firm, about 2 to 3 hours.
Remove the top layer of plastic wrap and flip the pan upside down on a cutting board or platter. Loosen sides if the fudge doesn't come out right away. Cut into small pieces. If the fudge is difficult to cut without breaking, let it stand at room temperature for several minutes before cutting.
Yield: About 3 pounds
From the Hershey Sweet Recipe Collection