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1
Preheat oven to 350F Line 8-inch square pan with foil, leaving 1-inch overhang on sides.
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2
Lightly butter foil.
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3
Place 1 cup hazelnuts in food processor.
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4
Process until smooth peanut butter consistency is reached; set aside.
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5
Spray inside of heavy 4-quart saucepan with nonstick cooking spray.
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6
Combine sugars, evaporated milk and butter in saucepan; bring to full rolling boil over medium heat, stirring frequently to prevent scorching.
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7
Attach candy thermometer to side of pan.
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8
Continue boiling 5 minutes or until sugar mixture reaches soft-ball stage (238F) on candy thermometer, stirring constantly.
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9
Reduce heat to low; stir in marshmallow creme, vanilla and salt until blended.
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10
Remove from heat.
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11
.Transfer 2 cups sugar mixture to medium bowl; stir in reserved hazelnut paste.
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12
.Add chocolate to sugar mixture in saucepan; stir until blended.
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13
Stir in chopped hazelnuts.
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14
.Pour chocolate mixture into prepared pan; spread evenly.
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15
Pour reserved hazelnut mixtures on top of chocolate mixture; spread evenly.
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16
.Score into 36 squares while fudge is still warm.
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17
Cool completely.
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18
Remove from pan by lifting fudge and foil using foil handles.
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19
Place on cutting board; cut along score lines into squares.
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20
Remove foil.
