1 c Chopped hazelnuts (or
-walnuts)
1/2 c Unsalted butter
(I used salted butter and it came out fine) 1 pkg (6 oz) semisweet
chocolate chips 1/4 c milk 3 c confectioners’ sugar 1 tsp vanilla
extract Nuts to decorate, optional Toast nuts; place nuts in glass
pie plate; microwave on High 4 minutes, stirring once. Let nuts cool.
Line an 8-inch square baking pan with foil; butter foil and set
aside. Combine butter, chocolate chips and milk in an 8-cup microwave
safe bowl. Microwave on high 1 1/2 to 2 minutes or until butter and
chips melt. Remove and stir with wooden spoon to blend. Stir in sugar
and beat well 2 or 3 minutes until smooth. Stir in vanilla and
toasted nuts. Spread fudge in prepared pan. Cover and refrigerate 2
hours or until firm. To serve, lift out foil and fudge; remove foil.
Place fudge on board and cut into squares. Decorate with nuts, if
desired. (I wrapped individual pieces in plastic wrap and froze
them.) Makes 1 pound From Family Circle’s _Christmas Helps and
Holiday Baking. 1993
TO ALL
Yields
1 servings