Name: Chocolate Nutella Fudge with Sea Salt Recipe
Prep time: 130 min
Cook time: 7 min
Total time: 137 min
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

Chocolate Nutella fudge, topped with a little sea salt, just may become your favorite holiday treat! It's creamy, nutty and utterly crave-worthy.

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 ¾-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

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Chocolate Nutella Fudge with Sea Salt Recipe

Chocolate Nutella fudge, topped with a little sea salt, may become your favorite holiday treat! It's creamy, nutty and highly utterly crave-worthy.

4.92 from 12 votes

Print Pin Rate

Course: Desserts

Cuisine: American

Keyword: Holiday Recipes

Prep Time: 2 10

Cook Time: 7

Total Time: 2 17

Servings: ¾-inch Squares (Approximately)

Calories: 89kcal

Author: Dara Michalski | Cookin' Canuck

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 ½-inch pieces
½ 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

Weight Watchers Points: 2 (Points+), 2 (Old Points)
Basic fudge recipe from Giada de Laurentiis

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Comments

4.92 from 12 votes (8 ratings without comment)

Chocolate Nutella Fudge: