Nutella And Sea Salt Fudge
From DetroitTokyo 12 years ago
- 15min + chill to make
- Serves 64 pieces
The first time I saw a recipe like this was on the Tasty Kitchen site, posted by user "cookincanuck" and since have seen several posted on various sites. I put my own spin on it and boy is it delicious!
Ingredients
- 1 tbsp butter for greasing pan shopping list
- 1 14 oz can sweetened condensed milk shopping list
- 1 tsp vanilla extract shopping list
- 1 cup bittersweet chocolate chips (I used Ghirardelli) shopping list
- 1 cup nutella (room temp) shopping list
- 3 tbsp butter, room temp cut into 1/2 inch pieces shopping list
- Himalayan pink sea salt, freshly grated - about 1/2 tsp shopping list
How to make it
- Grease bottom and sides of an 8x8 baking pan with butter. Line pan with parchment paper, leaving 2 inches overlap on the sides
- Combine condensed milk, vanilla, chocolate chips, Nutella and butter in a medium glass or stainless steel bowl.
- 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 chocolate chips are melted and mixture is smooth, about 5-7 minutes. Scrape mixture into the prepared pan and spread the top smooth with a spatula. Sprinkle top with sea salt. Refrigerate for at least 2 hours.
- Once the fudge is chilled, pull out by parchment paper. Cut fudge into 1-inch squares. Store in the refrigerator in an airtight container.
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