Hazelnut fudge (Holidays menus for the family)

 

2½ dozen candies

• 2 cups sugar
• One-third cup milk
• One-third cup half-and-half
• 2 tablespoons light corn syrup
• 2 tablespoons hazelnut liqueur
• 2 tablespoons margarine or butter
• ½ cup chopped hazelnuts, toasted

1. Butter loaf pan, 9 x 5 x 3 inches.
2. In a 3-quart saucepan, cook the first 5 ingredients over medium heat, stirring constantly, until sugar is dissolved ; cook, stirring occasionally, to 234 degres on candy thermometer.
3. Remove from heat ; stir in margarine.
4. Cool mixture without stirring to 120 degres. (Bottom of saucepan will be lukewarm.)
5. Beat vigorously and continuously with spoon or heavy electric mixer 5 to 10 minutes until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
6. Quickly stir in ½ cup chopped hazelnut ; spread mixture into pan and cool.
7. Cut into 1-inch squares ; top with whole hazelnuts, if desired.

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