Nutella Fudge

This Nutella fudge is super easy to make! I top the fudge with a sprinkle of sea salt for a perfect sweet salty combination. This fudge is no bake, made with just 6 ingredients and no candy thermometer is required!

 

I love homemade candy, but I also know traditional fudge can feel a little intimidating. You usually have to worry about cooking sugar to exactly the right temperature, and one small mistake can change the texture. I wanted this Nutella fudge to be much more approachable like my peanut butter fudge or chocolate fudge.

Instead, this recipe uses sweetened condensed milk and melts everything gently over a double boiler. You still get that rich, smooth fudge texture, but without having to cook a sugar syrup or pull out a candy thermometer.

I also chose bittersweet chocolate instead of milk chocolate because Nutella and sweetened condensed milk are already quite sweet. The darker chocolate balances that sweetness and gives the fudge a deeper chocolate flavor. And I love finishing it with a little sea salt—it makes the chocolate and hazelnut flavors stand out even more.

And during the holidays, I’m all about easy no bake desserts that I can gift to family and friends and bring to cookie parties, and get togethers like Oreo Cake Balls and Buckeye Balls. And now this Nutella fudge!

Ingredients Needed

• Unsalted Butter: Salted butter also works.
• Sweetened condensed milk: Make sure you’re using sweetened condensed milk and not evaporated milk. They aren’t interchangeable in this recipe.
• Vanilla extract
• Bittersweet chocolate chips: I recommend using a high-quality chocolate around 60% cacao. The bittersweet chocolate helps balance the sweetness of the Nutella and condensed milk.
• Nutella
• Unsalted butter: Bring it to room temperature and cut it into small pieces so it melts quickly and evenly.
• Sea salt: Sprinkle this over the fudge before chilling. You can use flaky sea salt if you want a more noticeable salty finish.

How to Make Nutella Fudge

1. Prepare the pan.

Grease the bottom and sides of an 8-inch square baking pan lightly with butter.

Line the pan with parchment paper, leaving about a 2-inch overhang on the sides. The butter helps keep the parchment in place, while the overhang gives you handles that make it much easier to lift the firm fudge out of the pan later.

2. Combine the fudge ingredients.

In a medium heatproof glass or stainless steel bowl, combine the sweetened condensed milk, vanilla extract, bittersweet chocolate chips, Nutella, and softened butter.

Using room-temperature Nutella and butter helps everything melt together more quickly and evenly.

3. Make a double boiler.

Place the bowl over a medium saucepan containing gently simmering water. Make sure the bottom of the bowl does not touch the water.

The goal here is to melt the chocolate with gentle, indirect heat. Chocolate can scorch or seize when exposed to too much heat, but a double boiler gives you much more control.

Keep the water at a gentle simmer rather than a vigorous boil.

4. Melt until smooth.

Stir the mixture frequently until the chocolate chips and butter are completely melted and the fudge mixture is smooth and evenly combined, about 5 to 7 minutes.

Don’t walk away during this step. Stirring helps the chocolate melt evenly and keeps the mixture along the sides and bottom of the bowl from overheating.

Once everything is melted and smooth, remove the bowl from the heat.

5. Spread the fudge into the pan.

Scrape the Nutella fudge mixture into the prepared pan and use a spatula to spread it into an even layer.

Work fairly quickly because the mixture will begin to thicken as it cools. Smooth out the top, then sprinkle evenly with sea salt.

6. Chill until firm.

Refrigerate the fudge for at least 2 hours, or until completely firm.

Don’t rush the chilling time. The fudge needs to be thoroughly cold before cutting or you’ll have a much harder time getting clean squares.

7. Cut into squares.

Run a sharp knife under hot water, then dry it completely. Run the warm knife around the edges of the pan to loosen the fudge.

Use the parchment paper overhang to lift the entire block of fudge from the pan, then peel away the parchment.

Cut into approximately ¾-inch squares. For cleaner cuts, warm and dry your knife again between cuts as needed.

Recipe Tips

• Don’t substitute evaporated milk for sweetened condensed milk. They may be sold in similar cans, but they behave very differently. Sweetened condensed milk is thick and sweet and is essential for getting the right fudge consistency.
• Use good-quality bittersweet chocolate. Since chocolate is one of the main flavors in this recipe, its quality makes a difference. I like around 60% cacao because the slight bitterness balances the very sweet Nutella and condensed milk.
• Don’t let the bowl touch the simmering water. You want the steam to gently heat the bowl. Direct contact with the hot water can cause the chocolate to heat too quickly.
• Give the fudge enough time to chill. Refrigerate it for at least 2 hours and make sure it feels completely firm before trying to remove and slice it.
• Use a warm, dry knife for cleaner squares. Run your knife under hot water and dry it thoroughly before slicing. Repeat as needed as you cut the fudge.

How to Store Nutella Fudge

Store Nutella fudge in an airtight container in the refrigerator for up to 2 weeks. Place parchment or wax paper between layers to keep the pieces from sticking together. You can let the fudge sit at room temperature for a few minutes before serving if you prefer a slightly softer texture.

For longer storage, freeze the finished fudge. Arrange the pieces in a freezer-safe container with parchment or wax paper between the layers, or wrap the fudge well in plastic wrap and foil. Freeze for up to 3 months. Label the container with the recipe name and date before freezing.

Thaw frozen Nutella fudge overnight in the refrigerator. I recommend keeping it wrapped or covered while it thaws to help prevent condensation from forming directly on the fudge.

Because this is a no-bake fudge rather than a cookie recipe, there is no cookie dough to freeze or bake from frozen. The best option is to make the fudge completely, allow it to set, cut it into squares, and then freeze the finished pieces.

More easy desserts to try

If you love baking with Nutella, I have plenty more recipes for you to try! My Nutella cheesecake is rich and creamy with lots of chocolate hazelnut flavor, or try my Nutella cheesecake bars for an easier handheld version.

For something cozy, my Nutella pumpkin bread and Nutella banana bread both have a delicious Nutella twist.

And if cookies are more your thing, you have to try my Nutella stuffed cookies with a gooey Nutella center.