Salted Nutella Fudge

I know I don’t normally post two recipes in the same day, but during my sweet-a-thon yesterday I also made this delicious goodie. And since I have had requests for the recipe…here it is!

I love fudge – but what I don’t love is when the fudge is so sweet, that all you taste is the sugar. Yuck! This fudge is creamy and chocolatey but without being over-powering. Because of that, this is my favorite fudge to make this time of year.

You will need a bowl that is heat-safe, and will be able to sit on top of a saucepan safely. In the saucepan, you’ll place about an inch or so of water – enough to simmer, but not enough to reach the bowl itself.

You will also need a 9×9 inch dish (or comparable size) that has been greased with butter. Line it with some parchment paper, leaving the edges hanging over to easily lift the fudge out of the pan.

In the bowl, you will combine a cup of Nutella…

…along with 8 ounces of bittersweet chocolate chips, a teaspoon of vanilla, a 14 ounces of condensed, sweetened milk, and 3 tablespoons of butter.

Here you can see how my bowl is seated on the saucepan. Turn the eye on medium heat, and let the water begin to simmer.

Stir the ingredients together, and continue to stir until the gentle heat melts it all, and it is combined and smooth. This will take around 5-7 minutes, depending on your water temperature.

Spread the fudge into your prepared pan.

To finish, sprinkle a little bit of flaked sea salt over the top, about a half teaspoon or so.

Chill the fudge in your fridge for about 2 hours until nice and firm.

Run a knife around the edges of the pan, and then lift the fudge out. Cut it into small squares, with a sharp knife.

Enjoy!

Store in an air-tight container in a cool place.

Salted Nutella Fudge

by The Foodie Army Wife | Conni Smith

Printable Version

1 c Nutella
8 ounces bittersweet chocolate chips
14 ounces condensed, sweetened milk
1 tsp vanilla
3 Tb butter
1/2 tsp flaked sea salt

You will need a bowl that is heat-safe, and will be able to sit on top of a saucepan safely. In the saucepan, you’ll place about an inch or so of water – enough to simmer, but not enough to reach the bowl itself.
You will also need a 9×9 inch dish (or comparable size) that has been greased with butter. Line it with some parchment paper, leaving the edges hanging over to easily lift the fudge out of the pan.
Combine all of the ingredients except the salt in the bowl.
Turn the eye on medium heat, and let the water begin to simmer. Stir the ingredients together, and continue to stir until the gentle heat melts it all, and it is combined and smooth. this will take around 5-7 minutes, depending on your water temperature.
Spread the fudge into your prepared pan. Sprinkle the salt over the top. Chill the fudge in your fridge for about 2 hours until nice and firm.
Run a knife around the edges of the pan, and then lift the fudge out. Cut it into small squares, with a sharp knife.
Store in an air-tight container in a cool place.

Enjoy!