You know I love Nutella. I posted another Nutella recipe here, and rest assured there will be more. I stumbled across this recipe from Tasty Kitchen, and knew I had to make this. We were going to have dinner with Ryan and Vanessa, so this would be the perfect dessert. I loved the idea of the sea salt, and was excited to try this.
What I loved most about this recipe was that it’s pretty much a one pot recipe. This equals less clean up. You combine all of your ingredients into a glass bowl. Create a double boiler and melt everything together until smooth. Very simple.
This turned out great! We all loved it, and it pairs so well with some good red wine. If you haven’t had chocolate and wine you must! However I had another piece a bit ago and paired it with a glass of milk…equally delish!
PS, Go visit Vanessa’s blog to see a video of snippets of her life, including us enjoying the fudge!
- 1 Tablespoon Butter, For Greasing Pan
- 1 can (14 Oz) Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
- 1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
- 3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
- ½ teaspoons (approximately) 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 over 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.
Once the fudge is chilled, 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.