Chocolate Nutella fudge, topped with a little sea salt, just may become your favorite holiday treat! It’s creamy, nutty and highly addictive.
Now that we are into the first full week of December, it is time to do some serious bonding with butter and sugar. Unfortunately, much of this bonding shows up around my waistline, but I think of this sacrifice as a kind of public service. After all, I can not have my readers emerging from the holidays, feeling as though they missed out on their favorite holiday treats. Therefore, in the spirit of the season, I pledge to do my part to provide you with as many creamy, sugary, treats to help make the season merry and bright.
Of course, I will be cursing you on January first as I am lying on my bed, trying to wriggle into my skinny jeans, my Spanx weeping as they try to keep everything intact. But right now I am feeling the love. And so, I give you a fudge that you will dream about as you plunge into your New Year’s resolution salads. Chocolate, Nutella and sea salt come together to form a treat that is creamy, sweet, and slightly nutty. Better yet, this recipe comes together in a flash, perfect for the hustle and bustle of the season.
Chocolate Nutella Fudge:
Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
Form a double-boiler by setting the bowl on a medium pot of gently simmering water (heat that is too high will cause the chocolate to separate, which will make the fudge oily). The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt.
Refrigerate until the fudge is firm, at least 2 hours.
Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
Chocolate Nutella Fudge with Sea Salt Recipe
Ingredients
- butter for greasing pan
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 8 ounces high-quality bittersweet 60% cacao chocolate chips
- 1 cup Nutella room temperature
- 3 tablespoons unsalted butter room temperature, cut into 1/2-inch pieces
- 1/2 teaspoon approximately sea salt
Instructions
- Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
- In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
- Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
- Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
- Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into ¾-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
Notes
Basic fudge recipe from Giada de Laurentiis
Nutrition
Beatriz
Hi! I made these and the taste was incredible but I had some problems with the consistency, it was completely melted! If someone can help, do I have to add something, do something in the boiler different? Anything! Also I live in the tropics so maybe the altitude can have something to do with it? Thank you!
Chef Keith T. Vixie
I am the executive chef for a small private drug & alchohol rehab center and I made this fudge for my clients and they went NUTS for it. I did add some roasted slivered almonds and and it was a big hit with staff and clients. Good deal.
Thanx
Chef Keith
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Heather
Thanks for sharing such a great recipe! This fudge was so easy and so delicious! I am finding it hard to not eat every single square. I re-posted the recipe on my site 🙂 (bostongirlbakes.blogspot.com)
Carol Hanshew
Made this tonight and I would love to share it on my blog….giving you credit, of course! I just wanted to make sure that was ok.
Thank you!
Staci @ ClickandCookRecipes
These look so good! I have a question though…I live in Saudi Arabia and its hard to find ingredients. Could I use milk chocolate chips instead? I’ve never made fudge, so I wasn’t sure if I could sub this. I can find 70% dark coco bars, could I break up one of those? thanks for the recipe!
Candice O
Made this yesterday and it rocked our socks off!!!! Delightful!!! Thank you for sharing with us!!
Grace
I entered some baked goods in my state fair, and I was looking for a super good fudge to make. I stumbled upon your website and decided to make this one. Not only did all my family and friends eat it faster than I could save some for myself, but it also won first place! It was my first blue ribbon, and I couldn’t have been happier. Thanks so much for sharing! I highly reccommend this! Super easy and super delicious!
Shannon
I used this recipe recently and it was a HUGE hit. I wish I would have used a high quality chocolate, but even the store brand turned out delicious!
Beth
I have made this fudge twice & both times the butter/liquid has separated from the chocolate and leaves a buttery film on the top of the fudge when cooled.
Am I heating & stirring too long or not long enough?
Thanks for your help!
Dara (Cookin' Canuck)
Beth, I haven’t had this problem before. The only thing I can think of is that you may have melted the chocolate over heat that was too high, which separates the chocolate into solids and oil. This may cause problems with setting later. Make sure you melt the chocolate mixture, stirring frequently, over water that is at a low simmer and be absolutely certain that the water in the saucepan is not touching the bowl. I hope this helps.