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1
Preheat oven to 350F.
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2
Spread the hazelnuts out in a single layer on a baking sheet.
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3
Bake 10-12 minutes until toasted and the skins begin to flake off; cool slightly.
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4
Wrap hazelnuts in a heavy kitchen towel; rub against the towel to removeas much of the skins as possible.
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5
Cool completely.
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6
Line an 8-inch square baking pan with foil, leaving a 1-inch overhang on the sides (again, this helps to get the candy out later on).
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7
Lightly butter the foil; set aside.
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8
Place the hazelnuts into a food processor.
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9
Process using ON/OFF pulsing action until the nuts are coarsely chopped.
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10
Remove 1/2 cup and set aside.
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11
Leave the rest of the nuts in the food processor.
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12
Continue processing until it looks like smooth peanut butter; set aside.
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13
Spray (or butter) the inside of a heavy 4-quart saucepan with nonstick cooking spray.
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14
Combine the sugars, evaporated milk and butter in the saucepan; bring to a full rolling boil over medium heat, stirring frequently to prevent scorching.
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15
Attach a candy thermometer to the side of the pan.
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16
Continue boiling 5 minutes or until sugar mixture reaches soft-ball stage (238F) on the candy thermometer, stirring constantly.
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17
Reduce the heat to low; stir in marshmallow creme, vanilla and salt until blended.
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18
Remove from the heat.
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19
Transfer 2 cups of the sugar mixture to a bowl; stir in the reserved hazelnut paste.
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20
To the rest of the mixture add the chocolate (mixture still in the pan);stir until blended.
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21
Stir in the chopped hazelnuts.
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22
Pour chocolate mixture into the prepared pan.
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23
Smooth evenly into the corners with a metal spatula or a knife.
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24
Pour the reserved hazelnut (blonde) mixture on top of the chocolate mixture.
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25
Smooth top evenly with clean metal spatula.
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26
Let the candy sit for a minute or so, then score (mark) into 36 squares by cutting 6 sections lengthwise and 6 sections crosswise halfway through the fudge with a sharp knife.
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27
Cool completely.
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28
Remove candy from the pan by pulling on the foil.
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29
Place on a cutting board.
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30
Cut along score lines into squares.
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31
Remove the foil from the candy.
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32
Store in an airtight container at room temperature.
