Hazelnut Fudge

• 1 (16 ounce) package miniature marshmallows
• 8 ounces chopped bittersweet chocolate (I used Ghiradelli)
• 12 ounces chopped semisweet chocolate (I used Baker's)
• 4 12 cups sugar
• 12 cup butter
• 1 (12 ounce) can evaporated milk (I used lowfat)
• 12 teaspoon salt (I didn't use)
• 2 teaspoons vanilla
• 1 12 cups hazelnuts

1. Toast the hazelnuts (I broiled them for approximately 5-7 minutes until lightly browned).
2. Do not skip this step as the toasting really brings out the flavor.
3. Set aside.
4. Using cooking spray such as PAM, spray liberally a 9x13 inch pan PLUS an 8 inch square pan.
5. Measure out 1 1/4 cup of marshmallows and set aside for later use.
6. Place chopped/broken chocolate and the rest of the marshmallows in a large glass bowl.
7. In a pan, combine sugar, butter, evaporated milk, salt, and 1 1/4 cups of marshmallows.
8. Bring to a low boil.
9. Keep at a low boil and stir for 10 minutes (or it won't set).
10. Remove from the stove, and add vanilla.
11. Pour mixture over the chocolate/marshmallows in glass bowl, stirring quickly as it will begin to set.
12. Add toasted hazelnuts.
13. Pour into sprayed pans and cool.

marshmallows, bittersweet chocolate, semisweet chocolate, sugar, butter, milk, salt, vanilla, hazelnuts

Taken from www.food.com/recipe/hazelnut-fudge-112820 (may not work)