Nutella Fudge & sea salt


My dearest husband has a Nutella problem. He can eat it with anything. Seriously, it kinda makes me shake me head and laugh. Nutella with pancakes, french toast, crackers, supposedly he likes to dip in it with oreos?? (I am gagging) So gross! But there are a few things I enjoy with Nutella. For one, this delicious recipe from a fanastic blog Broma Bakery. Does anyone else have an obsession with this too??


For the fudge:

1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
8 oz bittersweet chocolate chips (you want to use a good quality)
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature
Course sea salt
Extra softened butter, for greasing pan


Grease the bottom and sides of an 8×8 baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass bowl, mix 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 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.

Pour the mixture into the prepared pan and spread the top smooth with a spatula. Refrigerate until the fudge. *After about 1 hour of chilling, I sprinkled the top with course sea salt. If you use fine salt then you may want to wait until the fudge is fully firm or the salt is disappear (many who made this recipe noticed this). Continue to chill for fudge for another hour (making the minimum time needed to chill 2 hours.)

Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper.Run a knife under hot water, dry it off, and cut the fudge into 3/4-inch squares -the hot knife helps make clean cuts. Store in the refrigerator in an air tight container.

Original recipe from The Curious Country Cook.



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