The Easiest Homemade Fudge Guide (3 Ways)

In a medium saucepot, add in rough chopped chocolate, unsalted butter, fine sea salt, sweetened condensed milk, and vanilla extract. Stir together.

Set over medium heat. Let it heat while stirring often until completely melted.

Pour into the prepared pan, spreading evenly, and set in the refrigerator for 3 hours or overnight.

Pop the chocolate out, remove the paper, and cut into even squares.

Start by spreading out raw hazelnuts on a baking sheet lined with parchment paper.

Place in a 350℉ oven for 10-15 minutes.

Toss the hazelnuts into a clean dish towel and rub them together until most of the skins are removed.

Let cool for 5-10 minutes before adding to a bag and beating them until fine and crumbly.

Line a baking sheet with a silicone mat. To a medium saucepan, add granulated sugar and filtered water then cook over medium-high heat and bring to a boil, then immediately reduce the heat to medium and let lightly boil until amber.

Immediately turn off the heat and whisk in unsalted butter followed by the hazelnuts. Stir until incorporated. Pour all over the silicon mat, spreading out evenly. Let cool completely.

Break the cooled mixture in half then into pieces. Place into a bag and crush using a pan.

In a medium saucepot, add in roughly chopped chocolate, unsalted butter, fine sea salt, sweetened condensed milk, and vanilla extract. Stir together.

Set over medium heat. Let it heat while stirring often until completely melted. Add in the hazelnut mixture and stir to combine.

Pour into the prepared pan, spreading evenly, covering with additional crushed praline, and set in the refrigerator for 3 hours or overnight.

In a large bowl, whisk and combine smooth peanut butter, coconut oil, salt, vanilla extract, and maple syrup.

Pour into the prepared pan, spreading evenly, and set in the freezer for 3 hours or overnight.