Nutella Fudge

Making fudge can be super easy and also super hard if you do it the old fashioned way. My technique for making Nutella Fudge lies somewhere in the middle and produces smooth and delicious fudge every single time.

 

How to Make Fudge

Fudge making the old fashioned way involves a candy thermometer, cream and sugar. Yep- fudge doesn’t necessarily have to contain chocolate at all!

Then somewhere along the line, someone realized that it is actually more of a science to make the perfect fudge. Not easy at all consider the simplicity of the ingredients. More like chemistry.

So they developed the cheater fudge made with sweetened condensed milk. This one can even be made in the microwave and basically takes the guesswork out of controlling temperature.

Nutella fudge lies someplace in the middle. While it doesn’t utilize sweetened condensed milk, it does take the intimidating factors of chemistry out of the equation.

The quality of fudge all comes down to the size of sugar crystals. Large, undissolved crystals means crunchy fudge while dissolved means creamy and smooth.

Nutella Fudge Ingredients

The ingredient list is short and sweet.

• Unsalted butter – if you use salted, omit Kosher salt
• Powdered sugar– this helps eliminate the result of grainy fudge
• Light brown sugar– you can also use dark for a deeper molasses flavor
• Whole milk– if you use skim or 2%, add 1 additional tablespoon of butter
• Nutella – the star ingredient! Read more on what Nutella is below.
• Vanilla extract – this pairs the best for amplifying Nutella.
• Kosher salt– use a coarse salt, helps to brighten other flavors

What is Nutella?

Can you beleive I hadn’t had Nutella until a few years ago? It never sounded appetizing and then I had it in Europe.

The only issue of trying it there is that the American version is much sweeter. I don’t find myself slathering it on toast in the states, but much prefer the flavors baked into something or as a main flavor instead of plain.

Nutella is a sweetened hazelnut cocoa spread, so chocolate and hazelnut. it is thick, smooth and totally rich and dreamy.

For some reason people tend to think it is healthy… but it is still loaded with sugar.

It is made by the Italian company Ferrero- the same folks that make the hazelnut truffles called ferrero rocher popular during the holidays.

Nutella Fudge

Making this recipe couldn’t be easier, but there is one step you can’t skip or skimp on and that is allowing the mixture to low simmer for at least 3-4 minutes.

Folks try to speed this step up when making my peanut butter fudge and it results in a grainy texture. The sugars doesn’t have enough time to fully melt and dissolve before the fudge sets. It is very disappointing, but also totally avoidable.

And if it does happen, you can actually remelt the whole batch in a saucepan and then reset it after the sugars dissolve.

So here is how you make Nutella Fudge:

1. Melt butter in a large saucepan.
2. Add brown sugar, powdered sugar and milk, whisking until smooth and allowing to summer until sugars are fully dissolved.
3. Remove from heat and whisk in Nutella, vanilla and Kosher.
4. Immediately pour into a 8×8 or 9×9 square dish lined with plastic wrap. It doesn’t have to be square, but something of a similar volume. A smaller vessel will result in thicker fudge, but require longer setting time.
5. Cover and place in the fridge for a minimum of 6 hours to set.
6. Remove plastic wrap and slice into 1-2 inch cubes.

Storage & Freezing

Store Nutella fudge in an airtight container in the refrigerator for up to 1 week. I like to keep mine separated using parchment or wax paper.

Fudge can be set out at room temperature for up to 2 hours before it needs to be re-refrigerated.

You can freeze fudge for up to 3 months, but when thawed it is a little drier.

More Delicious Fudge Recipes

• Peppermint Fudge
• Maple Fudge
• Easy Peanut Butter Fudge

Check out these amazing Christmas desserts from fellow bloggers –  Orange White Chocolate Oatmeal Cookies from Chipa by the Dozen Chocolate Covered Oreo Reindeer from Design Dazzle  Black Forest Brownies from Devour Dinner Eggnog Cookies from Fresh Coast Eats Gingerbread Cookies from Hoosier Homemade Burnt Almond Cupcakes from House of Nash Eats Butter Pecan Cookies from Rose Bakes Nutella Fudge from Savory Experiments Lemon Shortbread from Taste of Homemade  Instant Pot Salted Caramel Pecan Cheesecake from What’s Cookin Chicago