Chocolate Hazelnut Fudge
Hazelnuts and Frangelico or bourbon flavor this fabulous chocolate fudge. Make a big batch or scale it down and chill it in a loaf pan.
This chocolate hazelnut fudge is rich, smooth, and full of deep chocolate flavor, with crunchy hazelnuts throughout and a hint of hazelnut liqueur or bourbon for warmth. Despite its luxurious taste, it’s surprisingly simple to prepare—just a handful of ingredients cooked to the right temperature and whisked until silky.
It’s the kind of fudge that feels special enough for gifting but easy enough to make on a weeknight. Chill it in a square pan for bite-size pieces or in a loaf pan for a smaller batch. Either way, the combination of chocolate, nuts, and subtle liqueur makes this a standout candy for holidays and celebrations.
What You’ll Like About This Dish
Rich, smooth texture. Cooking the sugar mixture to the right temperature ensures firm, creamy fudge.
Beautiful flavor. Chocolate, hazelnuts, and a splash of liqueur create a warm, nutty depth.
Great for gifting. The fudge slices cleanly and keeps well in the refrigerator.
Ingredient Notes
- Butter: Adds richness and helps the fudge set with a smooth texture.
- Granulated sugar: Sweetens and forms the structure of the fudge as it cooks.
- Heavy cream: Gives the fudge its creamy consistency.
- Salt: Balances sweetness and enhances the chocolate.
- Semisweet chocolate chips or baking chocolate: Choose good-quality chocolate for the best flavor.
- Hazelnuts: Provide crunch and a nutty contrast—reserve a few for topping.
- Hazelnut liqueur or bourbon: Adds subtle warmth; optional but excellent.
- Vanilla and almond extracts: Enhance the chocolate and complement the hazelnuts.
Steps to Make Chocolate Hazelnut Fudge
- Prepare the baking pan by buttering it and lining it with plastic wrap.
- Heat the butter, sugar, cream, and salt until boiling, then cook to 232°F, stirring often.
- Remove from heat and whisk in the chocolate until smooth.
- Stir in the hazelnuts and flavorings.
- Pour into the prepared pan and sprinkle with nuts.
- Cover and refrigerate until firm.
- Invert onto a cutting board, remove the wrap, and slice into pieces.
Pro Tip:
Cook the sugar mixture to exactly 232°F. Hitting the right temperature ensures your fudge sets properly—too low and it stays soft, too high and it becomes grainy.
Recipe Variations
- Boozy fudge. Increase the hazelnut liqueur or bourbon to 2 tablespoons for a stronger flavor.
- Nut-free version. Omit the hazelnuts for smooth, classic chocolate fudge.
- Mixed nuts. Use pecans, walnuts, or almonds if you don’t have hazelnuts.
- Dark chocolate fudge. Substitute bittersweet chocolate for a more intense flavor.
- Layered fudge. Pour half the fudge into the pan, add a layer of nuts, then top with the remaining fudge for a textured center.
Serving Suggestions
- Serve bite-size squares after dinner or with coffee.
- Pair with fresh berries or a fruit plate for contrast.
- Add fudge pieces to dessert boards or holiday trays.
- Choose decorative tins or boxes for gifting.
How to Store
Refrigerate: Store fudge in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment paper.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
Cutting tip: If the fudge is too firm, let it rest at room temperature for several minutes for cleaner slicing.
Chocolate Hazelnut Fudge
Ingredients
- 5 tablespoons butter, plus more for the pan
- 3 1/2 cups granulated sugar
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 16 ounces semisweet chocolate chips, or chopped semisweet baking chocolate
- 1 1/2 cups hazelnuts, chopped, plus a few tablespoons for topping
- 1 1/2 tablespoons hazelnut liqueur, or bourbon
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Generously butter an 8-inch square baking pan and then line it with plastic wrap.
- In a medium saucepan over medium heat, combine the 5 tablespoons of butter, sugar, cream, and salt. Bring the mixture to a boil, stirring frequently. Reduce the heat to medium-low. The heat should be just low enough to keep the mixture from boiling over. Continue to cook, stirring frequently, to a temperature of 232 F. This will take approximately 6 to 8 minutes.
- Remove the pan from heat and whisk in the chocolate. Continue to whisk until smooth.
- Add 1 cup chopped hazelnuts along with the liqueur and flavorings; stir to blend. Pour the fudge mixture into the prepared pan and spread evenly. Sprinkle with a few tablespoons of chopped hazelnuts.
- Cover the pan 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 the fudge into small pieces. If the fudge is difficult to cut without breaking, let it stand at room temperature for several minutes before cutting.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
