Jack's Desserts: Nutella Fudge

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By Jack McDermott

Staff Writer

While looking for some nice new recipes to try while on break, I set my sight on fudge.  I have never made fudge before and really had no idea how difficult or easy it was.  However, when I discovered a recipe for Nutella Fudge (a combination of my two favorite things), my choice was clear.  They turned out perfectly and I got a lot of compliments at all the family get-togethers.  I would definitely recommend these to anyone who loves nutella… so everyone.


1)  Grease the bottom and sides of an 8- by 8-inch baking pan with butter.

2)  Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

3)  In a medium glass or stainless steel bowl, combine all the ingredients except the sea salt.

4)  Create a double-broiler by setting the bowl over a medium pot of simmering water. Stir until

    the chocolate chips are melted and the mixture is smooth, about 5 to 7 minutes.

5)  Scrape the mixture into the prepared pan and spread the top smooth with a spatula.

6)  Sprinkle the fudge with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

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  • 1 Tbsp Butter, For Greasing Pan

  • 1 can (14 Oz) Sweetened Condensed Milk

  • 1 tsp Vanilla Extract

  • 8 Oz, weight High-quality Bittersweet (60%) Chocolate Chips

  • 1 cup Nutella, room temperature

  • 3 Tbsp Unsalted Butter, Room Temperature, Cut into ½-inch Pieces

  • ½ tsp Sea Salt  (I just used as much as it took to lightly cover the entire batch)