Salted Chocolate Hazelnut Fudge Food

SALTED CHOCOLATE & HAZELNUT BROWNIES

Steps:

• Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.
• In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.
• Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.

CHOCOLATE, HAZELNUT & SALTED CARAMEL TART

Steps:

• To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
• Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
• Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
• For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

ROASTED HAZELNUTS COVERED IN CHOCOLATE

Steps:

• Line a large baking sheet with parchment or wax paper. Set aside
• Place the hazelnuts in the freezer while you prepare the chocolate
• Combine the chocolate chips and coconut oil in a medium bowl, and melt in the microwave at 20-second increments, stirring well each time. Once the chocolate has melted, add the hazelnuts and stir well, so they're well covered in chocolate. Transfer them to the lined baking sheet, sprinkle with salt and place the freezer for 1 to 2 hours, until the chocolate hardens. Break it into pieces
• Store in the freezer, in a glass jar or container

CHOCOLATE FONDUE

Steps:

• To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
• Stir until smooth.
• Add more liquid if the sauce seems too thick or look curdled.
• Remove from the heat and stir in the vanilla.
• Use warm fondue immediately or set aside until needed and rewarm briefly.
• Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
• If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
• Leftover sauce keeps several days in the refrigerator.
• It is a prefect topping for ice cream.
• Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
• For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
• For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
• Butter or cream results in a softer, mellower chocolate flavor.
• Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
• If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
• Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).

HAZELNUT SANDWICH COOKIES FILLED WITH SALTED CARAMEL AND CHOCOLATE

Steps:

• Grind the hazelnuts in a food processor until they resemble corn meal. Set aside.
• Cream the butter and both sugars with an electric mixer until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes.
• Put the milk and vanilla in a measuring cup.
• In a small bowl, mix the flour, hazelnuts and salt with a wire whisk just to blend.
• Pour the milk and vanilla into the butter and sugar mixture and beat on low speed just until the milk is incorporated enough to not splash out of the bowl, about 1 minute. Increase the mixer speed to medium and beat until the milk is almost completely incorporated into the butter and sugar, about 2 minutes longer.
• Add the flour and hazelnut mixture and beat on low speed just until combined, about 30 seconds. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes and up to 2 days.
• Line a baking sheet with parchment paper and preheat the oven to 350 degrees. Place generous tablespoon sized balls of dough at least 3 inches apart on the cookie sheet. Flatten the balls slightly with your hands, shaping them into circles that are about 1/2 inch high and as evenly and uniformly as you can.
• Bake the cookies for 12-16 minutes, reversing the cookie sheet in the oven halfway through to encourage even baking, until the cookies are set and the edges are just beginning to brown. Remove the baking sheet from the oven and let cool on a wire rack for at least 5 minutes before removing the cookies to cool on a wire rack completely. Repeat with the remaining dough.
• If using hot fudge, scoop it into a small bowl and beat with an electric mixer until it thickens and lightens to the color of milk chocolate.
• When the cookies are completely cool, lay them upside down on a work surface. Spread a thin layer of whipped hot fudge or Nutella on half of the cookies and a thin layer of Salted Caramel Sauce on the other half of the cookies. Assemble each chocolate half with a caramel half and refrigerate for about 20 minutes to firm up the fillings before serving. Cookies can be stored in the refrigerator for up to 3 days.

SALTED CHOCOLATE HAZELNUT FUDGE

Steps:

• LINE 8-inch square pan with aluminum foil, extending over pan edges.
• HEAT sweetened condensed milk and chocolate hazelnut spread in heavy saucepan over medium heat until bubbly, stirring constantly. Remove from heat. Stir in chocolate chips until completely melted. Stir in hazelnuts. Spread evenly into prepared pan. Let rest 5 mintues. Sprinkle evenly with sea salt.
• CHILL 2 hours or until firm. Remove from pan by lifting foil. Cut into 64 1-inch squares.

SALTED CARAMEL FUDGE

Steps:

• Line a 9x13 inch pan with parchment paper.
• In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.
• Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
• Remove from heat and stir in caramel bits, until thoroughly combined.
• Beat in marshmallow fluff, vanilla extract, and sea salt.
• Transfer to the prepared pan, sprinkling on a little more sea salt, and let cool for 2 hours before cutting.

CHOCOLATE HAZELNUT FUDGE

Steps:

• Generously butter an 8-inch square baking pan; line with plastic wrap.
• In a medium saucepan over medium heat, combine the 4 tablespoons butter, sugar, cream, and salt. Bring to a boil, stirring frequently. Reduce heat to medium-low or just low enough to keep the mixture from boiling over. Continue boiling, stirring frequently, to a temperature of 230°F This will take about 6 to 8 minutes. Remove from heat and stir in chocolate with a whisk until the chocolate is melted and the mixture is smooth. Add 1 cup chopped hazelnuts and the liqueur and flavorings; stir to blend. Pour the mixture into the prepared pan and spread evenly. Sprinkle with a few tablespoons of chopped hazelnuts. Cover with plastic wrap and refrigerate until firm, about 2 to 3 hours.
• Remove the top layer of plastic wrap and flip the pan upside down on a cutting board or platter. Loosen sides if the fudge doesn't come out right away. Cut into small pieces. If the fudge is difficult to cut without breaking, let it stand at room temperature for several minutes before cutting. Makes about 3 pounds.

SALTED CHOCOLATE HAZELNUT FUDGE

Steps:

• LINE 8-inch square pan with aluminum foil, extending over pan edges.
• HEAT sweetened condensed milk and chocolate hazelnut spread in heavy saucepan over medium heat until bubbly, stirring constantly. Remove from heat. Stir in chocolate chips until completely melted. Stir in hazelnuts. Spread evenly into prepared pan. Let rest 5 mintues. Sprinkle evenly with sea salt.
• CHILL 2 hours or until firm. Remove from pan by lifting foil. Cut into 64 1-inch squares.

EASY CHOCOLATE FUDGE WITH PRETZELS

Steps:

• Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
• Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares.