Every December I bake dozens and dozens of holiday cookies to share with family and friends. This year I wanted to add something new to our holiday goodies and was stumped on what to make. So I turned to Tasty Kitchen for help. Warning: do not browse Tasty Kitchen while hungry, you will be bummed when you realize you can only look at the delicious recipes and not taste them. (Just a little FYI.) I bookmarked several recipes to try, but this Chocolate Nutella & Sea Salt Fudge from Dara (Tasty Kitchen member and blog contributor cookincanuck) was at the top of my list. I had all of the ingredients to make the fudge, so I turned on the Christmas tunes and got started.
To make this you will need the following ingredients: butter, sweetened condensed milk, vanilla extract, chocolate, Nutella, and sea salt.
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, combine butter and sweetened condensed milk.
Add the vanilla extract.
Add the chocolate chips.
And finally, the Nutella.
Stir all of the ingredients together. The mixture will be very thick.
Create a double-broiler by setting the bowl over a medium pot of simmering water. Stir until the chocolate chips are melted and the mixture is smooth, about 5 to 7 minutes.
Scrape the mixture into the prepared pan and spread the top smooth with a spatula.
Sprinkle the fudge with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
Once the fudge is chilled, 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.
I am obsessed with this fudge! It is super easy to make and is perfect for gift giving. Luckily, it is the holiday season and I am feeling generous to share or I would hide with a tin of this fudge and eat it all by myself. The fudge is rich and creamy with a slightly nutty flavor from the Nutella. And I love, love, love the kick of sea salt. If you are looking for a new holiday treat to make this year, make this Chocolate Nutella & Sea Salt Fudge. It is divine. Thanks Dara for sharing your recipe! I know I will be making your fudge every holiday season. Visit Dara’s food blog, Cookin Canuck, for other tasty recipes, fabulous food photography, and wonderful writing. Happy Holidays!
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Description
This is the 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.
Ingredients
- 1 Tablespoon Butter, For Greasing Pan
- 1 can (14 Oz) Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
- 1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
- 3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
- ½ teaspoons (approximately) Sea Salt
Preparation 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 over 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.
Once the fudge is chilled, 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.
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!
50 Comments
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Tara on 1.4.2012
YUM
Is there anyway to substitute for the condensed milk? Thanks.
Susan on 1.3.2012
The most AWESOME fudge ever! Thanks for sharing the recipe!
Nurul on 12.30.2011
Thanks for the great post! I tried it immediately and it was really easy! my husband and friends liked it too
Kota venter on 12.28.2011
I made this for Christmas Day as a after lunch treat. It was a big hit. Thank you from sunny South Africa.
mar on 12.26.2011
This was tasty and easy. I will add more salt to it
Cynthia on 12.24.2011
This turned out really well. However! After you put the fudge into the parchment paper, if it is really shiny, be sure to gently paper-towel the top. After my first batch sat in the fridge the shiny part on top turned milky looking.
Amber on 12.23.2011
Made this with high hopes but am honestly disappointed. Way to gooey/creamy. Does not have the body of fudge. More like frosting than fudge. Won’t be serving these this Christmas
Ilovetocook on 12.22.2011
Why is it necessary to butter the dish first and than add the parchment paper? Is it to help the paper to not stick in the dish? Thanks Nancy on December 16th for doing the math on the chips for those of us who do not own a scale, awesome!
Rachel on 12.21.2011
Could you use peanut butter and leave out the sea salt? The original recipe is awesome, I was just looking for other ways to use this recipe, as it makes the best texture of any other recipe I’ve tried.
Karol on 12.21.2011
I don’t have a weight scale. About how many cups of chocolate chips do you use?
JulieD on 12.21.2011
Looks so simple…I love nutella and you’re so right about the sea salt addition. Thanks, Dara and Maria!!
Flavia Nunes on 12.20.2011
Oh my God it must be fantastic …. I use many times to fill nutella cakes and pies … I’ll try! Thank you!
Shirlann on 12.19.2011
just made it this afternoon…oh yum! Had an inch piece as I boxed it up! I belong to Weight Watchers and did the “math”, it is 6 points plus for 1 square inch…yah, worth it!! I guess I’ll pass on that glass of wine tonight, but thanks for posting the recipe, my family will love it
Tupelo Honey on 12.19.2011
Made this last night, so good! My husband loved it too. Thanks for posting such a great and easy recipe.
Vicky on 12.19.2011
Before I even know what I’m baking for the holidays, I know I’ll need flour, sugar, and Rice Krispies http://ricekrispiesholiday.ca/
http://ricekrispiesholiday.ca/whoami
amy jordan on 12.18.2011
i made this yesterday and it came out great. quick and easy to make and it sets up well. the salt adds a nice contrast to the sweet.
sue @ Cakeballs, cookies and more on 12.18.2011
I made this last night but I think I may have put a little too much milk because it did not set very hard, but that is okay it is super creamy and tastes amazing. Best part, it has nuts so no sharing with Hubby!
Katrina on 12.18.2011
I absolutely adore this!
Harpo8 on 12.18.2011
I actually tried Nutella gelato!
Harpo8 on 12.18.2011
I LOVE Nutella
Ellen on 12.18.2011
Cooling in the fridge right now! I hope it lasts the week until Christmas, but I am keeping the recipe close at hand just in case.
Merry Christmas to all!
Jill on 12.18.2011
This was so easy! I *tried* to screw it up and it still came out great! It was delicious, it cut well, and I’m so excited to share it with Christmas gifts. Thanks!
Sarah K on 12.18.2011
I made this last night for a party and it was a HUGE hit. People kept going back for more and more and more. Thanks for sharing!
Jen on 12.17.2011
So I just made this to share as gifts and just what I had from scraping the bowl plus adding the sea salt was amazing! I like this too because it was so easy, just put everything in the bowl then melt it on the double boiler, it took me less than 30 minutes to have it in the fridge.
Toni on 12.17.2011
This was so easy to make and tastes good so far – it’ll be ready soon…
keely aka LKP on 12.17.2011
FABULOUS! and i don’t even like fudge normally, but this recipe looks easy-breezy and totally nummers! thanks for sharing. ::hugs::
Shelley on 12.17.2011
I’m sorry that you posted this recipe!!! Made this last year and it was such a hit that it’s on my permanent gift giving/Christmas making baking list! Hope none of my nearest and dearest read it here and discover my secret
It’s “the bomb”!
KarenJ on 12.17.2011
Try mixing in some broken salty pretzels!
Trish on 12.17.2011
I love it when you actually have all the ingredients on hand,I will be making this very soon.
Jackie Bell on 12.16.2011
Okay, I just made this and my husband – the fudge king – is raving. No way am I telling him how easy it was. Thanks for making me look good!
Shelly on 12.16.2011
YUM! will be adding this recipe to list. We love anything chocolate and fudge is always something special to make for gifts.
Racher E on 12.16.2011
I just made this fudge last week, and it was so good that I’m making it for gifts! Everyone agreed that of the 3 kinds of fudge I had, this was the best.
Nancy on 12.16.2011
If you can’t weigh the chocolate chips, buy a bag and look at the weight on the bag (often 12 oz). Measure the whole contents of the bag to decide how much to measure out for 8 ounces. For example, if a 12 oz back is two cups, then 1 1/3 cup of chips = 8 oz.
Libby W. on 12.16.2011
I totally made this a couple days ago! And I never make anything! I’m so happy you made it, it’s soooooooooo good. I can’t wait to give it to people.
DooTell on 12.16.2011
Yes, what would 8oz, weighted, measure?
Also, could you use ‘semi-sweet’ chocolate chips instead of ‘bittersweet’ (or are they the same thing?)
I love that you don’t need to cook, cool and beat this fudge. Better odds of it turning out the proper consistency!
Soso on 12.16.2011
Looks yummy… I printed the recipe to tryout, but I just saw that the chocolate is weighted. If I don’t have a food scale, is there a cup equivalent that I can use instead?
Kirsty @GoodTasteGuide on 12.16.2011
These look so simple and SO delicious! I want to eat them right now, please.
LaurenM on 12.16.2011
My sister loves Nutella, and who doesn’t like the sweet and salty together? I think I will make a batch for her this weekend.
Julie @Savvy Eats on 12.16.2011
I lovvvvvve Nutella.
Adding this to the ever-growing holiday baking list. Not sure how I’m going to get it all done!
Miss @ Miss in the Kitchen on 12.16.2011
This could be the perfect fudge!
Lori @ RecipeGirl on 12.16.2011
If this is from Dara, then I know it’s delicious. Nutella Fudge? Sea Salt? Count me in!
Aimee @ ShugarySweets on 12.16.2011
This looks fabulous! I love fudge. I love Nutella. And I love sweet and salty. Seems like a huge win!
Allyn on 12.16.2011
The recipes here lately have just been killing me! I want them all!
Shells on 12.16.2011
I will be making this today…yum!
tulipsmom on 12.16.2011
Only one error in these directions: when you cut the squares, make perfect squares by first carefully cutting off those irregular edges. Then eat them.
Laurie {Simply Scratch} on 12.16.2011
This sounds FABULOUS!!
Jessica @ How Sweet on 12.16.2011
I didn’t even know what a craving was until I saw this post.
Heather (Heather's Dish) on 12.16.2011
i can see how you’d be obsessed with it…nutella is so dreamy
The Mrs @ Success Along the Weigh on 12.16.2011
I make this stuff all the time and people FLIP over it! It’s wonderful and super simple!
Cheryl on 12.16.2011
Beautiful!!