Ingredients: 1 teaspoon plus 3 tablespoons butter (no substitutes), divided 2 cups sugar 1 cup evaporated milk 1/2 teaspoon salt 1 cup miniature marshmallows 1 1/2 cups semisweet chocolate chips 2 teaspoons vanilla extract 1 1/2 cups ground hazelnuts, toasted Directions:1. Line an 8-inch-square pan with foil, allowing foil to extend 1 inch over edge of pan, and butter foil with 1 teaspoon butter; set aside. 2. Combine sugar, milk, salt and remaining 3 tablespoons butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 6 minutes. Remove from heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan and spread evenly with a spatula. Let stand at room temperature until cool. 3. Using foil, lift fudge out of pan; cut into 1-inch squares. Store in an airtight container in the refrigerator. |