Even though I bake quite a bit and have taken several food science courses (I have a degree in nutrition), there are still several baked goods and other sweets that I am intimidated by in the kitchen. Fudge is one of them. Cooking sugar is a tricky thing, so I'm always a little apprehensive when I start thinking about it.
This recipe for Nutella and sea salt fudge takes all those anxieties away because you don't have to cook the sugar. It's a very easy recipe and the end result is a thick, silky smooth chocolaty hazelnut delight.
And wouldn't you know it, it's World Nutella Day!! Started by bloggers, Sara of Ms. Adventures in Italy, and Michelle from Bleeding Espresso, World Nutella Day is a day set aside to celebrate all things Nutella. How awesome is that? So check out www.nutelladay.com for recipes using this addictive spread.
Nutella and Sea Salt Fudge
Recipe via twopeasandtheirpod via Tasty Kitchen
Butter for greasing pan
1 can (14oz.) sweetened condensed milk
1 teaspoon vanilla extract
8 oz. chocolate chips (I used Hershey's milk chocolate)
1 cup Nutella
3 tablespoons butter, room temperature and cut into pieces
1/2 teaspoon sea salt
Grease the bottom and the sides of an 8x8-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 mixing bowl, stir together the condensed milk, vanilla, chocolate chips, Nutella, and butter. Form a double-boiler by setting the bowl over a medium pot of simmering water. Make sure the water level is low enough that the bottom of the bowl does not touch the water. Stir the mixture until the chocolate chips are melted and the mixture is smooth, about 5-7 minutes.
Scrape the mixture into the prepared pan and spread the top smooth with a spatula. Sprinkle sea salt over the top of the fudge mixture. Refrigerate until the fudge is firm, about 2 hours.
Once the fudge is chilled and set, run a knife under hot water, wipe it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment, lift the fudge out of the pan and peel the paper off. Cut the fudge into 3/4-inch squares or use a small cookie cutter to cut out shapes. Store the fudge in an airtight container or wrap it well in plastic wrap or foil.