1 For topping, place sugar and water in a saucepan
over medium heat, stirring until sugar dissolves.
Increase heat to high and cook for 4-5 minutes or
until caramel is a deep golden colour.
2 Spread nuts onto a baking tray lined with baking
paper. Pour over caramel; let cool. Break up
toffee mixture and place in the bowl of a food
processor; pulse until mixture is a coarse crumb.
Place in an airtight container until ready to
serve.
Preheat oven to 150°C. Place chocolate, butter,
cream, and Frangelico in a saucepan over low heat;
stir until melted and smooth. Place brown sugar
and eggs in a bowl; whisk to combine. Gradually
mix in chocolate mixture and pour into a lightly
greased ovenproof dish.
Place dish in a deep baking dish; pour in enough
water to come halfway up the side of the first dish.
Bake, covered with foil, for 1 hour. Refrigerate
until cooled.
To make vanilla cream, whisk cream and vanilla seeds
until soft peaks form.
Serving
Suggestions
To serve, scoop spoonfuls of fudge onto plates, top with a dollop of vanilla cream, and sprinkle with hazelnut-praline topping. Serve with Frangelico.
Originally Submitted
6/16/2012
0 Out of 5 from
0 reviews
You can add this Hazelnut Fudge with Vanilla Cream recipe to your own private DesktopCookbook.
