Hazelnut Fudge

Full
Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
Print Recipe
Instructions
  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 3 hours
  6. Serve

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:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

39 responses to “Hazelnut Fudge”

  1. I made this yesterday and it turned out great. After reading a couple of comments, I made sure to use dark chocolate, and I replaced 1/4 of the coconut milk with coconut oil to ensure that it solidified enough once cooled. It definitely took longer than an hour to set… I kept it in the fridge overnight. The consistency is very soft and gooey, but holds together in cubes once sliced. It’s very rich and delicious!

  2. I make my own coconut milk. It is well over 50% cream, a lot like canned full milk. Have you tried using homemade milk?

    • Yvonne, I haven’t tried that so not sure. If you do experiment please let us know if it turns out well and sets up :-)

    • Jamie, I’ve heard of this happening when the chocolate was not weighed out and thus less than the 1 pound called for in the recipe was used. Also the recipe requires dark chocolate (milk and semi sweet chocolate won’t work since do not have enough fat for this to set up –they contain sugar instead which makes it too liquidy). Enjoy the holidays!

  3. I have faithfully been following your recipes for quite a while now – and referring the site to many….feeling bad that this is my first post!
    This fudge is delicious, I was surprised how the coconut milk thickened up the chocolate so nicely! I didn’t have hazelnuts or extract so I used vanilla and put large shredded coconut, toasted, with Maldon salt. Very rich and decadent. I did also add some stevia to sweeten it up as my chocolate chunks are pretty bitter.
    Thank you so much for sharing all your recipes! I love to browse the photos!!

  4. This is so yummy!!! I will make this so I can have it after my GAP/Challenge is over, Wednesday/4-6-2015. Thanks Elana, I like 99.9999% of the recipes you post. Sorry I haven’t been able to purchase your book but it does look extremely yummy. I like that you use inexpensive & easy to find ingredients. Thanks again!!!!!!!!!!

Have Something to Add?