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Hazelnut Fudge

Ingredients & Directions


1 cn (400-gram) sweetened
-condensed milk
50 g Butter
1 tb Golden syrup (light corn
-syrup)
200 g Milk chocolate; chopped
1 c Roasted hazelnuts; chopped

submitted by: THID@VOYAGER.CO.NZ (Theresa, Tauranga, New Zealand)

LINE A 15 x 25CM LOAF PAN WITH PLASTIC WRAP, COVERING SIDES OF PAN. COMBINE
CONDENSED MILK, BUTTER & GOLDEN SYRUP IN A HEAVY BASED PAN; STIR OVER MED
HEAT ‘TIL BUTTER MELTED & MIXTURE THICKENED (about 4 1/2 min) REMOVE FROM
HEAT. ADD CHOCOLATE, STIR ‘TIL JUST MELTED. ADD HAZELNUTS; MIX WELL. POUR
INTO PREPARED PAN COVER & REFIGERATE ‘TIL SET. CUT INTO SMALL SQUARES TO
SERVE. NUTS CAN BE SUBSTITUTED.

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE – 22 APRIL 1996

From the ‘RECIPEinternet: Recipes from Around the World’ recipe list.
Downloaded from Glen’s MM Recipe Archive,

Yields
16 Servings

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