I LOVE Nutella so this recipe is definitely in my top five favorite fudges. One thing I found helpful, is that you cannot use evaporated milk in place of the sweetened condensed milk. Although they seem very similar, they are entirely different and your recipe will be a flop. I also would be cautious of not overheating your chocolate. Story time. I was heating my chocolate mixture and got rather impatient, so I of course turned up the heat. Well, apparently when you turn up the heat your chocolate melts VERY quickly. When I did this I let the chocolate melt until there wasn’t a morsel left. Along with this, I also stirred it constantly which is not good for the chocolate. It ends up being lumpy and won’t melt properly. So I would recommend taking the chocolate off of the heat when the morsels aren’t fully melted yet (small lumps). As you continue to stir, the morsels will eventually melt.
| Level: Easy | Time: 2 hrs. 15 mins. (includes cooling time) | Yield: 16 pieces |
Ingredients:
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 8 oz. bittersweet chocolate chips (you want to use good quality)
- 1 cup Nutella (room temperature)
- 3 tablespoons unsalted butter (room temperature)
- coarse sea salt
- extra softened butter, for greasing pan
Directions:
- Greases the bottom and sides of an 8 x 8 inch 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 is set (about 1 hr.)
- After about an hour of chilling. I sprinkled the top with course sea salt. Continue to chill fudge for another hour.
- 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.
- Enjoy! Store in the refrigerator in an airtight container.
