This Delicious Nutella Fudge recipe will make your sweet tooth do a happy dance and have you coming back for more!
Fudge is scary.
I remember trying to make fudge from scratch at Christmastime just to end up, year after year, with a disgusting, burnt mess stuck to the bottom of my mom’s nice cookware.
For many years, I’ve made fudge at Christmas using the good ole’ Eagle Brand recipe, which is basically sweetened condensed milk and chocolate chips melted together. Decent, but not like the real stuff.
I’ve avoided trying many fudge recipes in my day, partially out of fear of ruining my cookware, and partially because I keep forgetting to buy a candy thermometer.
Now this recipe isn’t a classic scratch fudge recipe, either – it is something deliciously new to my world of fudge. I highly recommend that you go make it. Right now.
Don’t worry, I’ll wait.
Oh, yeah. That’s some good fudge.
Here’s the Recipe!
- 1/2 cup butter, salted
- 1/2 cup half and half
- 1 cup brown sugar
- Caviar from one vanilla bean (or one tablespoon of vanilla extract)
- 1 cup Nutella
- 2 1/2 cup powdered sugar, sifted (make sure you sift it!)
- Sift your powdered sugar into a large bowl and set aside.
- Line an 8×8 baking dish with parchment paper, letting the edges hang over on two opposing sides to make a sling. This makes removing and cutting the fudge a LOT easier once it has set.
- Melt your butter in a heavy-bottomed pot over medium heat.
- Add your brown sugar, vanilla bean caviar (or vanilla extract), and half-and-half and bring the mixture to a boil. Let it boil, stirring constantly, for 2 minutes.
- Move the pan to a cool burner and stir in the Nutella. I’d recommend spritzing your measuring cup with a little non-stick spray before putting the Nutella in there, which will make it less likely to stick.
- Once the Nutella is thoroughly mixed in, transfer the contents of the pot into the bowl with the powdered sugar in it. Mix quickly and thoroughly until all of it is combined. It will be pretty thick – if it seems thin, add more powdered sugar.
- Dump the whole mixture into your baking dish and put it in the fridge for 2 hours.
- Remove the fudge from the baking dish by grabbing the excess parchment paper and lifting.
- Transfer the fudge to a cutting board and cut it up!
Optional toppings (which I didn’t think of until after I made the batch above): chopped hazelnuts, pretzel pieces, white chocolate chips, toasted coconut, or crushed candy canes.
Nutrition InformationYield 30 Serving Size 1
Amount Per Serving Calories 135Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 40mgCarbohydrates 20gFiber 0gSugar 20gProtein 1g
Nutrition information has been auto-calculated for your convenience.
June 24, 2013 | Last Updated on October 26, 2020 by Linda