I made this with my friends Megan and Steph last December and it was amazing! Very rich and easy to make. The sea salt adds a special something, so be sure not to leave it out! I first found this at Two Peas and Their Pod, but it directs you to Tasty Kitchen for the recipe.
Recipe from Tasty Kitchen
- Cooking spray
- 14oz can sweetened condensed milk
- 1 tsp vanilla extract (we used Mexican vanilla extract and I highly recommend it)
- 8 oz high-quality bittersweet (60%) chocolate chips
- 1 cup Nutella at room temp.
- 3 tbsp unsalted butter
- Sea salt
- Spray an 8′ x 8″ baking pan. Line with parchment paper, leaving overlap on each side.
- Set-up a double boiler*. Keep the water just simmering.
- Add the chocolate chips and stir until almost melted. Stir continuously to prevent burning.
- Add the milk, vanilla, nutella, and butter, stirring constantly until the mixture is smooth.
- Scrape the mixture into the prepared pan and spread smooth with a spatula. Sprinkle with sea salt and refrigerate until firm (about 2 hours).
- Once the fudge is firm, try to lift out the parchment paper and fudge. STOP if you notice and resistance – run a knife under hot water and then run it along the edges of the pan to loosen the fudge. Once it is lifted out, peel off the parchment paper and cut the fudge into 3/4: squares. Store in the refrigerator.
*To make a double boiler, take a large pan and fill the bottom with a few inches of water. Bring to a simmer. Place a glass or ceramic bowl on top – it should be slightly bigger than the pan so it won’t fall in, but not too big that it could roll off. This allows you to melt chocolate or heat milk without it burning – you should never melt chocolate directly in a pan. The water in the pan should NEVER touch the bottom of the bowl – if it does you either used too much water or too small of a pan.