Hazelnut Fudge

Ingredients

• 1 (16 ounce) package miniature marshmallows

• 8 ounces chopped bittersweet chocolate (I used Ghiradelli)
• 12 ounces chopped semisweet chocolate (I used Baker's)
• 4 1/2 cups sugar
• 1/2 cup butter

• 1 (12 ounce) can evaporated milk (I used lowfat)
• 1/2 teaspoon salt (I didn't use)
• 2 teaspoons vanilla
• 1 1/2 cups hazelnuts

Directions

1. 1

   Toast the hazelnuts (I broiled them for approximately 5-7 minutes until lightly browned).

2. 2

   Do not skip this step as the toasting really brings out the flavor.

3. 3

   Set aside.

4. 4

   Using cooking spray such as PAM, spray liberally a 9x13 inch pan PLUS an 8 inch square pan.

5. 5

   Measure out 1 1/4 cup of marshmallows and set aside for later use.

6. 6

   Place chopped/broken chocolate and the rest of the marshmallows in a large glass bowl.

7. 7

   In a pan, combine sugar, butter, evaporated milk, salt, and 1 1/4 cups of marshmallows.

8. 8

   Bring to a low boil.

9. 9

   Keep at a low boil and stir for 10 minutes (or it won't set).

10. 10

    Remove from the stove, and add vanilla.

11. 11

    Pour mixture over the chocolate/marshmallows in glass bowl, stirring quickly as it will begin to set.

12. 12

    Add toasted hazelnuts.

13. 13

    Pour into sprayed pans and cool.