Hazelnut and Pecan Fudge Balls

Hazelnut and Pecan Fudge is sweet, soft, nutty, rich, milky, and delicious. Making this fudge requires only a few ingredients, and it is a one-pan recipe. If you are looking for a dessert full of healthy nuts, this Hazelnut, and Pecan Fudge recipe is for you!

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About Hazelnut and Pecan Fudge Balls

Nut-based sweet is very popular worldwide, and it makes a perfect small bite dessert. We are no exception, and we love to munch on energy balls or fudge, full of nuts. Hazelnut and Pecan Fudge is one such recipe that can instantly satisfy the sweet craving.

Texture: As the name suggests, Hazelnut and Pecan Fudge is fudgy, soft, and slightly chewy. If you roll the balls into chopped nuts, it will give a slight crunch to the fudge.

Flavor: These sweet fudge balls are nutty, sweet, and milky. I have not added any other flavor to this fudge recipe, but they are still super delicious.

The idea of making this recipe comes from the cookbook I got from the local library. As soon as I saw the recipe, I knew that I would make it. 

So this recipe is adapted from the book Pure Vegetarian by Lakshmi Wennakoski-Bielicki. However, I have changed the recipe as per my preferences.

Ingredients

1. Hazelnuts and Pecans: These two nuts go very well together in this recipe. I have used raw nuts, grind them and then dry roast the nut powder before adding other ingredients. You can also replace one of the nuts with almonds to make these fudge balls. I have also made hazelnuts and almond fudge, and they taste equally delicious.
2. Sugar: I have used organic cane sugar, but you can also use white sugar. Adding ¾ cup of cane sugar makes the fudge mild to moderately sweet. So if you want your fudge very sweet, you can add more sugar, up to one cup of it.
3. Milk: For the creamy and rich fudge, use whole milk or full-fat milk.
4. Ghee: Adding ghee makes the fudge shiny and smooth. Instead of ghee, you can also use unsalted butter.
5. Salt: A small pinch of salt provides a pleasant contrast to the sweet fudge. But if you don’t prefer salt in your dessert, leave it out.

Step by Step Directions

• Grind hazelnuts and pecans into the powder.
• Be careful not to over-grind as they will release oil very quickly.

• Take the ground nuts into a thick-bottomed or non-stick pan and dry roast on medium heat.
• Roast the ground nuts, stirring continuously, for about 3-4 minutes until aromatic.

• Now add milk, sugar, ghee, and salt into the ground nuts and stir well.
• Bring this mixture to a boil on medium heat, stirring continuously.

• Cook the mixture for 15-20 minutes, stirring constantly, or until it reduces into a thick mass. 
• Depending on the heat, it may also take longer to reduce.

• When the mixture is reduced and becomes a thick mass, it will start pulling away from the sides and bottom of the pan. 

• Now reduce the heat to low and stir the mixture for 5-7 minutes longer or until it becomes a solid, fudge-like mass that can easily move around the pan.
• It will also become shiny.

• Turn off the heat and transfer the mixture into a greased plate or bowl.
• Allow the mixture to cool down to room temperature.

• Scoop the mixture with a spoon, roll it to balls, and coat each ball with chopped nuts, if you prefer.

Storing The Fudge

• Store the Hazelnut and Pecan Fudge into an air-tight container and refrigerate for up to 10 days.
• This recipe yields almost 25 bite-size fudge balls. So you can also freeze some of the fudge balls for later use. Place them into the freezer-safe container or bag, and place them in the freezer for up to a month.
• If you freeze the fudge balls, thaw them overnight in the fridge before serving.

Helpful Tips

• When you grind the nuts, grind them in pulses to avoid over-grinding. These nuts tend to release oil very quickly, so make sure not to over-grind them.
• Adding ¾ cup of sugar will make the fudge mildly sweet. So if you prefer it on the sweeter side, add up to one cup of sugar. 
• It may take 15-25 minutes to reduce the mixture into a thick mass, depending on the heat. So be patient.
• Instead of rolling the fudge into balls, you can also make the fudge bars. To do so, spread the mixture into a thick rectangle, let it come to room temperature, and then cut into the bars.

More Fudge Recipes

You May Also Like

• Cashew & Coconut Chocobars
• Coconut Ladoo / Creamy Coconut Ladoo Recipe

Recipe Card

Hazelnut and Pecan Fudge Balls

By Jigna

These fudge balls are nutty, delicious, and satisfy the sweet craving in a jiffy.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Cuisine World

Course Dessert, Snack

Diet Eggless, Vegetarian

Servings 25

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 150 gm hazelnuts
• ▢ 150 gm pecans
• ▢ 190 gm (¾ cup) organic cane sugar
• ▢ 1½ cup whole milk
• ▢ 2 tablespoon ghee or butter
• ▢ A pinch of salt
• ▢ 2-3 tablespoon Chopped nuts for garnish ((optional))

Instructions

 

• Grind hazelnuts and pecans into the powder. Be careful not to over-grind as they will release oil very quickly.
• Take the ground nuts into a thick-bottomed or non-stick pan and dry roast on medium heat. Roast the ground nuts, stirring continuously, for about 3-4 minutes until aromatic.
• Now add milk, sugar, ghee, and salt into the ground nuts and stir well.
• Bring this mixture to a boil on medium heat, stirring continuously.
• Cook the mixture for 15-20 minutes, stirring constantly, or until it reduces into a thick mass. Depending on the heat, it may also take longer to reduce.
• When the mixture is reduced and becomes a thick mass, it will start pulling away from the sides and bottom of the pan.
• Now reduce the heat to low and stir the mixture for 5-7 minutes longer or until it becomes a solid, fudge-like mass that can easily move around the pan. It will also become shiny.
• Turn off the heat and transfer the mixture into a greased plate or bowl. Allow the mixture to cool down to room temperature.
• Scoop the mixture with a spoon, roll it to balls, and coat each ball with chopped nuts, if you prefer.

Storing The Fudge

• Store the Hazelnut and Pecan Fudge into an air-tight container and refrigerate for up to 10 days.
• This recipe yields almost 25 bite-size fudge balls. So you can also freeze some of the fudge balls for later use. Place them into the freezer-safe container or bag, and keep them in the freezer for up to a month.
• If you freeze the fudge balls, thaw them overnight in the fridge before serving.

Notes

1. When you grind the nuts, grind them in pulses to avoid over-grinding. These nuts tend to release oil very quickly, so make sure not to over-grind them.
2. Adding ¾ cup of sugar will make the fudge mildly sweet. So if you prefer it on the sweeter side, add up to one cup of sugar.
3. It may take 15-25 minutes to reduce the mixture into a thick mass, depending on the heat. So be patient.
4. Instead of rolling the fudge into balls, you can also make the fudge bars. To do so, spread the mixture into a thick rectangle, let it come to room temperature, and then cut into the bars.

Nutrition (Approximate Values)

Calories : 124kcalCarbohydrates : 10gProtein : 2gFat : 10gSaturated Fat : 2gPolyunsaturated Fat : 2gMonounsaturated Fat : 6gCholesterol : 4mgSodium : 6mgPotassium : 87mgFiber : 1gSugar : 9gVitamin A : 28IUVitamin C : 1mgCalcium : 27mgIron : 1mg

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