Unleash the nutty magic of our ultimate chocolate hazelnut fudge recipe, boasting rich decadence, health-conscious options, and creative serving suggestions to elevate your dessert game like never before!
Fill a cooking pot 1/3 of the way with water, bring to a simmer, turn down to low heat.
Place a large bowl over the pot, ensuring the bowl doesn't touch the water.
Combine chocolate chips, condensed milk, butter, vanilla extract in the bowl.
Mix the ingredients together until everything is combined.
The fudge mixture needs to be smooth and free of any chunks.
Add macadamia nuts to the mixture.
Fold macadamia nuts in with a silicone spatula.
Line a cheesecake pan with parchment paper. Transfer the fudge mixture into the pan.
Spread the mixture evenly with a clean spatula.
Refrigerate for a minimum of 2 hours or preferably overnight.
Cutting fudge
Once the fudge has hardened, prepare a cutting board, disposable gloves, and a large knife for cutting the fudge. Have a wet kitchen towel on hand to wipe the knife after each cut. Remove the fudge from the fridge.
Peel fudge off the parchment paper and place it on the cutting board.
Score the fudge using a 5-wheel pastry cutter, then turn the fudge block 90 degrees and score again to create even squares.
The fudge should now be scored into even squares.
Cut the fudge block along the scored lines, wiping the knife with a wet kitchen towel after each cut.
Push pieces back together.
Turn the fudge block 90 degrees and push the pieces back together. Finish cutting the fudge using the scored guidelines.