Chocolate Nutella & Sea Salt Fudge | Recipes

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.

Once melted, pour into a dish lined with parchment.  I used saran wrap and it worked fine.  Sprinkle the sea salt on top.

Refrigerate for about 2 hours.  Remove from the pan  by lifting the saran wrap out.  Cut into squares and serve.  Store in the refrigerator.

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

Preparation Instructions

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.




8 thoughts on “Chocolate Nutella & Sea Salt Fudge | Recipes

  1. I saw this recipe last night and thought I would try it when I start baking this week. Looks good and easy. I hope you & Kevin have a very Merry Christmas!

      • I made this last night, It is so time, I will make sure to borrow my mom’s double boiler (the old fashioned kind) or make sure my pot isn’t so big that my glass bowl slightly moves….

  2. I am making this tonight for school tomorrow. I am excited to try it!!! I will let you know how it turns out. I am going to double the recipe so there will be more for the faculty at school.

  3. The fudge was a hit. i doubled the recipe and put it in a 9×13 pan. It turned out great!!! I will do this again for sure!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s