Nutella & Sea Salt Fudge


I love fudge. And that is even an understatement. It’s my favorite treat. Donuts come as a very close second though (I hope you all had one a couple days ago to celebrate National Donut Day. I sure did!). My absolute favorite fudge is from a little store downtown Nantucket called Aunt Leah’s Fudge. She has the best recipe and she is the sweetest lady. While nothing can compare to my girl, Aunt Leah, and her fudge, I was curious about how to make fudge myself. So I found a relatively easy recipe to try. And it was pretty delicious, if I do say so myself! I think I’ll be making this Chocolate Nutella & Sea Salt Fudge recipe quite often when I’m back at school and can’t get Aunt Leah’s fudge anymore. The nutella and the hint of salt on top is just divine, divine, divine.


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

fudge2“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.”



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