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Chocolate Nutella & Sea Salt Fudge

4.98 Mitt(s) 45 Rating(s)45 votes, average: 4.98 out of 545 votes, average: 4.98 out of 545 votes, average: 4.98 out of 545 votes, average: 4.98 out of 545 votes, average: 4.98 out of 5

Prep:

Cook:

Level: Easy

System:

36

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

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.

17 Comments

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Avatar of simplyfine

simplyfine on 12.18.2012

This is a fabulous recipe – a huge hit for 2 years running. I predict it will be THE annual fudge at our house!

Avatar of eastmeetswest

eastmeetswest on 7.23.2012

I tried making this and although it tastes divine, it’s super melty, almost like a slightly firm ganache. it’s very likely that it’s because i live in a tropical climate. woe is me. the fudge will probably end up filling some cupcakes or some other dessert, can’t let it go to waste!!

Avatar of Live a Sweet Life

Live a Sweet Life on 3.31.2012

Nutella is one of the best things ever created! Thanks for the recipe!!

Avatar of nancypie

nancypie on 3.22.2012

Oh, my word. I’m imagining this with macadamia nuts chopped into it….

Avatar of cookincanuck

cookincanuck on 3.17.2012

luvmychaos, it sounds to me as though your chocolate is separating, which typically happens when it melts at a too-high heat. Make sure the water (in the double-boiler) is not close to the bottom of the bowl and turn down the heat so that everything melts a little slower. I hope that helps!

45 Reviews

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Avatar of heidimay18

heidimay18 on 12.14.2013

The nutella was very subtle and just added a nice difference in flavor. We really liked this!

Avatar of Kelly

Kelly on 12.9.2013

This was very good! I couldn’t taste the Nutella, but the sea salt on top was a nice change from plain old fudge.

Avatar of sifueratica

sifueratica on 2.13.2013

Delicious and simple to make. Fudge came out smooth and creamy. Loved it!

Avatar of nemattox

nemattox on 1.10.2013

Easy and delicious!

Avatar of Janet White

Janet White on 12.24.2012

Tastes great but you don’t have to go the the trouble and fuss of using a double boiler since there are no raw eggs in the recipe. I put the glass mixing bowl into the microwave for 30 seconds X 3 times, stirring thoroughly in between cycles. It turned out great and was so fast!

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