This creamy, chocolaty, hazelnut fudge is just out of this world. And unless you’re bringing this to some huge party, you’re going to have leftovers. Which means you’re going to have problems.
You’re going to eyeball your fridge door and reason to yourself that the pieces are so small that’s it’s OK if you have two pieces. Then one later on. Then three while you’re watching a movie, because… a movie is at least an hour and a half long.
Making this fudge was easy and before I even got it in the fridge it reassured me that it would set with no problem. Watch, you’ll see that when you pour your fudge into a 8×8 wax-lined dish… it will start to set the minute you stop pouring. Love it! No more worries about waiting 2 hours and getting sticky fudge.
No, follow this recipe and you’ll get PERFECT nutella fudge. And you will love it.
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup milk (I used 2%)
- 1 1/2 cups light brown sugar
- 1 1/2 teaspoons vanilla
- 1 cup Nutella
- 2 1/2 cups powdered sugar
- Line a 8×8 dish with wax paper.
- In a medium pot, melt the butter over medium-low heat (watch, it melts quickly!).
- Once melted, add the milk and light brown sugar. Turn up the heat and bring to a boil, stirring constantly (about 2 minutes).
- Reduce heat to lowest setting (if you have an electric stove, just remove from heat altogether) and add the vanilla and nutella. Stir until the nutella is melted.
- In a separate bowl (or using a stand mixer), add the powdered sugar and carefully stir in the chocolate mixture until combined. If it looks too liquidy to you, add a dash more of the powdered sugar).
- Pour fudge into your wax-lined dish (it’ll quickly begin to set). Refrigerate for at least 2 hours.
- To serve, slice the fudge into small cubes – the wax paper will peel right off the bottom.