What do I need to make this Nutella fudge?
- sweetened condensed milk
- vanilla extract
- chocolate chips
- unsalted butter
- sea salt
Tips for making this Nutella fudge recipe:
- Lining the pan: Make sure to leave some parchment paper overhanging the pan. This will make it easier to lift the nutella fudge out in the end when ready to cut.
- Double boiler: Make sure the water level doesn’t touch the mixing bowl bottom which can cause the chocolate to seize up.
How do you make Nutella fudge?
You want to start by greasing your pan. I used an 8×8 square pan. If you use a 9×9 pan your fudge will just be slightly less thick. And then line the pan with parchment paper.
And then in a mixing bowl, you need to combine the condensed milk, vanilla, Nutella, chocolate chips and butter.
You then need to set the mixing bowl over a pot of simmering water. Creating a double boiler, and heating the mixture until it’s melted and smooth – about 5 to 7 minutes.
Then scrape the mixture into the prepared pan and let the fudge firm up. Don’t forget to sprinkle the top with a bit of sea salt. The salt was the game changer for me.
How do I cut the Nutella fudge?
To cut this Nutella fudge nicely and evenly you want to put a knife under hot water. Wipe it off. And run it around the edges to loosen the fudge. And then lift it out with the parchment paper. Peel back the parchment paper and then cut into squares.
What kind of chocolate chips can I use?
I’ve used bittersweet chocolate chips because I am dark chocolate fan. But semi-sweet or milk chocolate chips should work just fine!
More Nutella desserts
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Nutella and Sea Salt Fudge
- Butter for greasing the pan
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 8 ounce high-quality bittersweet (60% cacao) chocolate chips
- 1 cup Nutella, room temperature
- 3 tablespoons unsalted butter room temperature, cut into 1/2-inch pieces
- 1/2 teaspoon 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, stir 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, 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.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.
- Adapted from Cookin' Canuck
- Basic fudge recipe from Giada de Laurentiis