I linked to this recipe a few weekend finds ago. Now that the holidays are here, I’ve found the perfect excuse to make this fudge. Not that making anything with Nutella requires an excuse. Right?
Nutella and I have a long, pleasant history. Growing up in Germany, I was familiar with the chocolate hazelnut spread since…infancy? It’s always had a place in any household I’ve lived in. I’ve eaten in on toast, bagels, crackers, croissants. More recently, in cheesecake. It tastes pretty good paired with banana. I once tried to make hot fudge sauce for ice-cream with it. That experiment didn’t turn out as planned. Today, I’m happy to bring you: Nutella Fudge, with a sea salt sprinkle.
Salted Nutella Fudge, adapted from Toffee Bits & Chocolate Chips
- Greased 8×8 baking dish
- 1 14oz can of nonfat sweetened condensed milk
- 1 tsp vanilla
- 8 oz of 60% cocoa chocolate chips
- 1 cup Nutella, at room temperature
- 3 Tbsp butter, at room temperature and cut into 1/2 inch pieces
- Large flake sea salt, to taste
Cut parchment paper to fit the baking dish and allow for an overlap. You want enough overlap to be able to pull the solid fudge from the dish.
Place a heat proof bowl of a sauce pan, filled 1/4 to 1/2 with gently simmering water. Combine all ingredients in the bowl, and stir over low heat until dissolved and mixed together. Depending on the temperature of your double-boiler, this could take about 5-10 minutes.
Carefully scrape the warm Nutella mixture into the prepared pan. Cool in the fridge for at least 4 hours or overnight, until hardened. When ready to serve, lift the fudge out using the parchment paper handles. Run a sharp knife through warm water and cut the fudge into even squares. Sprinkle with sea salt to taste. Enjoy.
PS – this would make a delicious last minute holiday gift.
My final 25 Days of Christmas photo challenge will be posted the evening of Christmas Day. For some fun Christmas photos until then, check out Annie over at The Little GSP.