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
Ingredients
- 3½ cups chocolate chips, 16 ounces
- 1 cup full fat coconut milk
- 2 tablespoons honey
- 1 teaspoon hazelnut extract
- 1 cup toasted hazelnuts, chopped
Instructions
- In a medium saucepan, melt chocolate and coconut milk together over very low heat
- Stir in honey and hazelnut extract
- Stir in hazelnuts
- Transfer mixture to an 8 x 8 inch baking dish
- Refrigerate for 3 hours
- 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:
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
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. :)
kandis hunter says
weight rather than volume
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….
Thanks
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.
Krissy 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??
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!!
Liesl@Fitnessinthekitchen says
Mmm, this looks fantastic. I will be booking marking this for the holidays.
David says
I love hazelnuts!!!!!
Ba K says
Will these last if I ship them? Or do they need to stay in the fridge? Thanks for the awesome recipes!
gail says
Do you use coconut milk like the drinkable kind,or the thick kind that comes in a can??
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.