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.
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)