The Easiest Homemade Fudge Guide (3 Ways) | Chef Joshua Weissman

Ingredients

• Induction Cooktop
• Silicone Sheets
• 18 oz (500 g) Chocolate, roughly chopped
• 2 Tbsp (28 g) Unsalted Butter
• ½ tsp (4 g) Fine Sea Salt
• 14 oz (400 g) Sweetened Condensed Milk
• 1.5 tsp (4 g) Vanilla Extract
• 1 ⅓ cup (175 g) hazelnuts
• 2 cups (430 g) granulated sugar
• ½ cup (120 ml) filtered water
• 1 Tbsp (14 g) unsalted butter
• 1 cup smooth peanut butter
• ⅓ cup softened coconut oil
• ½ tsp salt
• 1 tsp vanilla extract
• ¾ cup maple syrup