Hazelnut Fudge

Hazelnut Fudge

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.

Print Recipe
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

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:


    • Elana says

      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!

  1. Gwyneth says

    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!!

  2. says

    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!!!!!!!!!!

  3. Tara says

    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

  4. Aruna says

    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. :)

  5. Hannah says

    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….

    • Judy says

      I had the same problem, my fudge is very sticky, I will need to use a spoon to eat my fudge. I used Ghirardelli’s chocolate chips. I was wondering what I missed too.

  6. says

    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?

    • Kendra says

      I put my fudge outside (covered) to set-up–it was VERY cold. So, you might try putting your batch in the freezer for a couple hours??

  7. Kendra says

    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!!

  8. Thelma says

    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.

  9. Diane says

    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.

  10. MamaCassi says

    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!!!

  11. Patti Krueger says

    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!

  12. Lisa in Indianapolis says

    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.

      • Noel says

        Also, from Elana’s other recipes I’ve used chocolate bars and chopped them myself. You can taste test and use the chocolate that you like best. I’ve enjoyed Dagoba and Equal Exchange — 70 – 73% cocao.

    • PJ says

      If you put your cursor over the green words “chocolate chunks” and click on the link, it will take you to the chocosphere.com website and list the product Elana has referenced: Kallari 70% Cacao.

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