Microwave Buttermilk Hazelnut Fudge

2 cups sugar
1 cup buttermilk
3 oz chopped chocolate
2 tbsp butter, cut
1 1/2 tsp vanilla
1/4 tsp salt
3/4 cup hazelnuts, chopped

Line an 8-inch square baking pan with waxed paper, leaving a 1-inch overhang.

In an 8 cup glass measuring cup or bowl stir together the sugar, buttermilk and the chocolate. Scrape the sides clean. Cover 3/4 of the bowl or cup with tautly stretched microwave safe plastic wrap. Microwave at high power for 6 minutes, stirring gently with a cleaned spoon every 2 minutes to dissolve the sugar. Insert microwave candy thermometer into the mixture and microwave at high power for 7-10 minutes, or until the thermometer registers 240 degrees after the mixture has rested out of the microwave for 10 seconds. Remove the plastic wrap, leaving the thermometer in the mixture resting against the side of the measure. Add the butter, vanilla and salt, but do not stir. Let cool to 120 degrees and remove the thermometer. Add the hazelnuts, beat the mixture with a wooden spoon until it just begins to lose its shine, and immediately turn the fudge into the pan, spreading it into an even layer. Let the fudge cool, lift it out of the pan using the wax paper, and cut into 1-inch squares. Keep in an airtight container for 3 days.

SKIN HAZELNUTS:
Lightly toast them on a baking sheet in a preheated oven at 350 degrees until light golden, 10-12 minutes, watching then carefully. The skins will start to blister. Remove and wrap in a kitchen towel to let the nuts steam and cool for a few minutes. Skin the nuts by rubbing them in a clean towel. - From: Echo's Library 05/10/94 by Frank Skelly