Global Banquet
DESSERTS
VIENNESE FUDGE(USA)
My Viennese mother prepared this fudge only at Christmastime and so it has become a
delectible and fond memory of past holidays of my childhood. Since her passing, my
brothers and sisters look to me to continue the tradition, which I lovingly do.
Now MY family finds it an indispensible part of Holiday time. Lorann
Ingredients:
2 cups granulated sugar
3T. butter (or margarine)
1/2 t. salt
1 cup of evaporated milk
1 cup of mini marshmallows
1-1/2 cups semisweet chocolate pieces
2 t. vanilla
1-2 cups finely ground, browned filberts -- aka hazelnuts (I prefer 2 cups)
Directions:
Purchase whold hazelnuts already shelled. Bake at 300 degrees until the skins are black
and the nuts golden brown. After cooled, remove skins by rolling nuts
between the palms of your hands. Finely grind the whole nuts
( I guarantee that not all the nuts will make it to the grinder---very tasty!!)
Combine first 4 ingredients in a large, deep saucepan or dutchoven pan. Bring
these ingredients to a full boil and continue boiling for 8-9 minutes
STIRRING CONSTANTLY.
Add the remaining ingredients. Stir well until all is melted and blended.
Pour hot mixture into a buttered 8 inch square pan. Optional: Sprinkle green and red
(or any color) decorator sugar on top. I usually double or triple the recipe so will
use a baking sheet with sides. This is very sweet and delicious and a little goes
a long way. Please enjoy this treat, compliments of my mother!!
Got a recipe you want to share?
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Previous Dessert:
FIREHOUSE CHEESECAKE(US)
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