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Hazelnut Fudge

easy hazelnut fudge candy recipe

Quick & easy Hazelnut Fudge made with dark chocolate is a delightful treat for Christmas… or any time of year!

When I was a girl I loved making Christmas cookies and candy for our neighbors. Back in those days (the 1970’s) I used a lot of sugar and gluten in my dessert recipes; this Hazelnut Fudge however, is both dairy-free and gluten-free and makes a wonderful Christmas treat for regular old folks as well as those with food allergies; frankly, no one will notice any gluten or dairy missing from this healthier dessert.

Hazelnut Fudge is made with a total of five ingredients, it’s a quick and easy candy recipe and makes an adorable DIY Christmas gift.

Hazelnut Fudge


  1. In a medium saucepan, melt chocolate and coconut milk together over very low heat
  2. Stir in honey and hazelnut extract
  3. Stir in hazelnuts
  4. Transfer mixture to an 8 x 8 inch baking dish
  5. Refrigerate for 1 hour
  6. Serve

Makes 16 squares
Please note: this recipe calls for more than 3 cups of chocolate and will not set up with any less.

I use whole raw hazelnuts for this recipe and roast them on a large cookie sheet in the oven at 350 for 10 minutes. I then place the hazelnuts in a dry towel and rub the towel together to remove some of the skin. After that’s all completed I chop the nuts. I love using raw nuts (and roasting them myself) as I find them more fresh and flavorful when purchased and prepared this way.

Here are some other Christmas and holiday chocolate dessert recipes:

posted on December 4, 2013, 28 comments

  1. Lisa in Indianapolis

    Sounds yummy! What kind of “chocolate chunks” do you use, please? Found in the regular grocery baking aisle, or something special from Whole Foods, etc. No sugar, right.

  2. D @ The Kosher Cave Girl @ thekoshercavegirl.blogspot.com

    I love hazelnuts in almost any form. ‘Tis the season, right! Can’t wait to make these!

  3. Lisa ONeal

    Can you substitute heavy cream for the coconut milk if you eat dairy?

  4. Charmaine

    My favorite combination ever. Looks like a winner.
    Can’t wait to try these. Thanks!

  5. Patti Krueger

    Could you use something in place of the coconut milk? Anything coconut doesn’t agree with me. I have some hazelnuts in my freezer that I would love to use for this!

  6. Yum! I just made some chocolate hazelnut truffles earlier this week–something about those nuts just begs to be paired with chocolate!

  7. MamaCassi

    So funny. I used to make holiday platters w/ English toffee, snickerdoodles, cream cheese mints, fudge, and hershey kiss peanut butter cookies for my neighbors. one christmas, years later, when i was back home, i made another platter w/ just the candies and peanut butter cookies as i was gluten-free but didn’t have good gluten-free baked goods yet(i went gluten-free in 2001, and this was in 2009 or 10) and my neighbors told me that they had missed my platters and looked forward to them each year.

    last year i did it again- toffee, your paleo samoas, cream cheese mints, and even the peanut butter kiss cookies, all gluten-free, but not sugar free. i’ve not quite been able to make the quantity w/ the quality i like to serve in my house.

    but this is totally inspiring!!! THANK YOU!!!

  8. Arleen

    I hate when I drool on my keyboard!

  9. Clemma

    What kind of chocolate chunks are you using? Enjoy Life sweetened chunks?

  10. Thelma

    I am not sure what I did wrong but the fudge I made following this recipe did not set up. I am thinking of re-melting and making frosting for a cake.

  11. gail @ facebook

    Do you use coconut milk like the drinkable kind,or the thick kind that comes in a can??

  12. Ba K

    Will these last if I ship them? Or do they need to stay in the fridge? Thanks for the awesome recipes!

  13. Liesl@Fitnessinthekitchen @ fitnessinthekitchen.wordpress.com

    Mmm, this looks fantastic. I will be booking marking this for the holidays.

  14. Kendra

    I made this fudge in my first trial run to use as Christmas present goodies. I had five people (male and female, and lovers of all things-food) taste them. We all agreed that the recipe needed to be sweeter. I would at least double the honey amount. I used 60 and 65% dark chocolate, and would like to keep it at that. The nut amount was perfect. The end product is very decadent. It is more so like a truffle, but definitely holds up well in fudge ‘form’. The fudge needs to stay in the fridge/freezer until right before serving or delivering! Good luck! Elana rocks!!

  15. I used chocolate chunks from Trader Joes, added peppermint candy chunks instead of the hazelnuts, and a few drops of peppermint oil. It tastes really good but is not setting up! Any ideas? I may try it again with less coconut milk?

  16. Hannah

    These are delicious but came out very sticky. What did I miss?
    I refrigerated them after cooking but I can barely cut them to get them out of the pan….

  17. Aruna

    Hi. :) This recipe looks awesome, but I’m confused about the amount of chocolate.

    You listed 3 1/2 cups (16 ounces) of chocolate

    But 3 1/2 cups would be 28 ounces. 16 ounces fills 2 cups…so I’m confused on the amount.

    Also, I like to use bars, because chips are too cute to melt. Should I get a 16 ounce bar or a 28 ounce bar?

    Thanks. :)

  18. Tara

    I made a double batch of these with hazelnuts I toasted myself and brought them home to the family for xmass. they were a HUGE hit,with everyone stealing over for more and trying to con others to split just one more chunk with them,to feel less guilty! they tasted like such a guilty pleasure and yet were probably healthier than the shortbread and eggnog! lol

  19. Audrey

    Can you use almonds and almond extract?

  20. plasterers bristol @ sptplastering.co.uk

    Now this sounds delicious, thanks for posting up this recipe.


  21. Diane

    I always use “Ghirardelli’s 100% CACAO” bars for my chocolate – no sweeteners or dairy or lecithin or anything but cacao. It is bitter, but a little extra honey fixes that. Experiment to find the sweetness you prefer. It comes in a large 4 oz. bar, in a black wrapper, and I usually get it at Sprouts or Whole Foods, in the baking section (or with the holiday baking display). Works well in Chocolate Chip Cookies, too. Hope this helps.

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