Fudge is a crystalline sweet, and controlling the sugar solution crystallization is the key to delicious, smooth fudge.

One of the most important aspects of any sweet is the final texture. It’s the temperature that separates hard caramels from fudge and tiny microcrystals of sugar in fudge gives it its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time. American-style fudge contains chocolate, whereas in Europe it’s all or mostly caramel.

• 1 lb pack of miniature marshmallows
• 2 bars 200g chopped cooking chocolate (I use Lindt dessert – it has 70% cocoa)
• 2 cups sugar
• 1/2 cup salted butter
• 1 (12 ounce) can evaporated milk
• 2 teaspoons vanilla
• 1 1/2 cups hazelnuts

Roast the hazelnuts approximately 5-8 minutes, until lightly browned. Don’t skip this step, as the roasting really brings out the flavor. Keep your eye on them so they don’t burn. Using cooking spray, liberally spray a 9×13 inch pan and an 8 inch square pan. Measure out 1 1/4 cup of marshmallows and set aside for later use. Place the chopped chocolate and the rest of the marshmallows in a large glass bowl with the roasted hazelnuts.

In a pan, combine sugar, butter, evaporated milk and 1-1/4 cups of marshmallows. Bring to a low boil. Keep at a low boil and stir for 10 minutes (this is important or it won’t set and it will be gooey). Remove from the stove, and add the vanilla. Pour the mixture over the chocolate, hazelnuts & marshmallows in the glass bowl, stirring quickly as it will begin to set. Pour into the sprayed pans with a spatula and cool.

You can replace the hazelnuts with walnuts, or dried fruit … you are the chef.

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641