Way back when I made my Homemade Nutella I decided I needed to find ways to use all of it. This fudge was just one of the recipes that I made. I'll admit I hesitated at first. I mean the last time I tried to make fudge, it was an epic failure and didn't set! But I was ready to tackle my fears again and this fudge recipe didn't require me to boil the mixture to a certain temperature in order for it to set properly.
I made it and held my breath. Visually, mine looked softer than the photo for the original recipe. I think this was as a result of my Homemade Nutella being a bit thinner than store-bought to begin with. I had to store the fudge in the freezer first to get a good firm cutting texture. But I forged on and what resulted were smooth melt in your mouth bites of goodness. Success in my mind!
Three Years Ago: Carrot Cake
Chocolate Nutella Fudge with Sea Salt
|Photo Credit: Emily H.|
- Butter, for greasing pan
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp vanilla extract
- 8 oz. high-quality bittersweet (60% cacao) chocolate chips
- 1 cup Nutella, room temperature (I used Homemade Nutella)
- 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
- About 1/2 tsp sea salt
- Grease a 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 lower than the bottom of the bowl. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
- Scrape the mixture into the prepared pan and smooth it out with a spatula. 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.