Salted Nutella Fudge
This Salted Nutella Fudge, is the first to go when the holiday dessert platter is set out. It’s rich, chocolatey and salty…what’s not to love?
The beauty of this fudge, as well as the peanut butter fudge recipe on my annual holiday treat list, is that they take almost no time at all to pull together, and the results are divine. And because you only want to dole out small pieces due to the richness (yields 64), you can cover a lot of holiday tins for your friends and family. (Or you can send the entire thing to an office of 60 people, as I did on Monday when I sent holiday treats with my husband to Toronto for his co-workers).
I am a Nutella-holic, so I can only buy the smallest sized jar available, ensuring that I can immediately use it in this recipe.
My friend Greg recently posted on Facebook that Costco had a 1 KG jar of Nutella on sale. Shame on you, Greg. Shame, shame, shame. Thank goodness I live in a rural area and no longer only blocks away from Costco.
That’s all I have to say about that.
Recipe adapted from Cookin’ Canuck.
This is a very rich fudge. The recipe was largely inspired by Cookin' Canuck. The original fudge recipe was adapted from Giada DeLaurentis.
- Butter, for greasing pan
- 1 (14 oz. ) can sweetened condensed milk
- 1 tsp vanilla extract
- 6 oz dark baking chocolate (70% cacao)
- 2 oz semi sweet baking chocolate
- 1 cup Nutella, room temperature
- 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
- 1/2 tsp (approximately) coarse sea salt
- Grease the bottom and sides of an 9x9 inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
- Lightly butter the bottom of the parchment paper.
- 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. Do not allow the bowl to touch the water. Stir until the chocolate is fully melted - about 15 minutes.
- Pour mixture into the prepared pan, scraping the bowl, and spread the top smooth with a spatula. Sprinkle with sea salt. Refrigerate overnight (or minimum 2 hours).
- Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 64 pieces. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.