Filbert Fudge Pebbles

No-cook fudge candy hides a crunchy nut in the center. Boxed or bagged, these make good presents, too!
bowls, sifter, measuring cups, measuring spoons, baking spatula, dinner knife, plate
1 cup (250 mL) icing sugar (spoon in, level)
2 Tbsp (30 mL) unsweetened cocoa powder
¼ cup (60 mL) instant skim milk powder
1 Tbsp (15 mL) unsalted butter
1 Tbsp (15 mL) water
¼ tsp (1 mL) vanilla extract
22 filberts (about ¼ cup/60 mL), shells off (also called hazelnuts)
2 Tbsp (30 mL) unsweetened cocoa powder
  1. In a large bowl, sift the icing sugar and cocoa powder. Using a baking spatula, stir in the milk powder (don’t sift this ingredient). Mix well and set aside.
  2. In a microwave-safe bowl, heat the butter, water, and vanilla in the microwave at 50% power until the butter is melted (about 30 seconds). Use the baking spatula to scrape the butter mixture into the icing sugar mixture. Stir until it gets too stiff to mix, then use your hands to squeeze it into a smooth fudge-like “dough.” Use a dinner knife to scrape sticky ingredients off the spatula. The “dough” should be soft but not sticky. No dry icing sugar should be left.
  3. To make a Filbert Fudge Pebble, press the fudge firmly into a measuring teaspoon until the spoon is filled level. Push the fudge out of the spoon with your finger and flatten it slightly. Place a nut into the middle, then squeeze the fudge around the nut to seal it tightly (you should not be able to see the nut) and roll into a ball. Make up to 22 balls, using up all the fudge.
  4. Sift the last 2 Tbsp (30 mL) cocoa powder into a bowl. Roll the fudge balls, one or two at a time, in the cocoa to coat them. Hold the fudge balls loosely in your cupped hand and shake off the loose cocoa. Place them on a plate and chill them for 15 minutes to firm up before eating. After chilling once, the pebbles hold their shape perfectly at room temperature. If you plan to give these as gifts, keep them chilled until you box them up.
Makes up to 22 Filbert Fudge Pebbles.

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