Recipe

1. To toast the nuts: Preheat oven to 350 and place rack in center of oven. Place hazel nuts on baking sheet and bake for 15 minute Remove from oven and place on a clean kitchen towel. Roll up the towel and let the nuts steam for 5 minute and then rub to remove skins. Let cool and then chop. If using pecans or walnuts, toast for 8 min, cool and chop.

2. For fudge: Butter or spray a non-stick 9 x 9 inch pan. Combine condensed milk, chocolate, and vanilla in a Pyrex bowl over a saucepan of simmering water. Melt the mixture, stirring frequently. Make sure it doesn't get too hot or the fudge will turn out grainy. Stir until smooth. Remove from the heat and stir in the nuts. Spoon into prepared pan and smooth out with a spatula. Let it harden for a few hours and then cut into pieces. Will keep in airtight container for several days at room temperature or it can also be refrigerated.