Layered Toasted Hazelnut Fudge

1. 1

   Preheat oven to 350F Line 8-inch square pan with foil, leaving 1-inch overhang on sides.

2. 2

   Lightly butter foil.

3. 3

   Place 1 cup hazelnuts in food processor.

4. 4

   Process until smooth peanut butter consistency is reached; set aside.

5. 5

   Spray inside of heavy 4-quart saucepan with nonstick cooking spray.

6. 6

   Combine sugars, evaporated milk and butter in saucepan; bring to full rolling boil over medium heat, stirring frequently to prevent scorching.

7. 7

   Attach candy thermometer to side of pan.

8. 8

   Continue boiling 5 minutes or until sugar mixture reaches soft-ball stage (238F) on candy thermometer, stirring constantly.

9. 9

   Reduce heat to low; stir in marshmallow creme, vanilla and salt until blended.

10. 10

    Remove from heat.

11. 11

    .Transfer 2 cups sugar mixture to medium bowl; stir in reserved hazelnut paste.

12. 12

    .Add chocolate to sugar mixture in saucepan; stir until blended.

13. 13

    Stir in chopped hazelnuts.

14. 14

    .Pour chocolate mixture into prepared pan; spread evenly.

15. 15

    Pour reserved hazelnut mixtures on top of chocolate mixture; spread evenly.

16. 16

    .Score into 36 squares while fudge is still warm.

17. 17

    Cool completely.

18. 18

    Remove from pan by lifting fudge and foil using foil handles.

19. 19

    Place on cutting board; cut along score lines into squares.

20. 20

    Remove foil.

* Per serving · 4 servings · Values may vary.