Delicious Nutella Fudge

This Delicious Nutella Fudge recipe will make your sweet tooth do a happy dance and have you coming back for more!

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, you’re out of Nutella? Okay, well here’s a little inspiration to get you on your way to the grocery store.This Delicious Nutella Fudge recipe will make your sweet tooth do a happy dance and have you coming back for more!

Oh, yeah. That’s some good fudge.

Looking for fudge recipes? This Delicious Nutella Fudge recipe will make your sweet tooth do a happy dance and have you coming back for more!

Here’s the Recipe!

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Nutella Fudge

Delicious Nutella Fudge Recipe

This Delicious Nutella Fudge recipe will make your sweet tooth do a happy dance and have you coming back for more!
5 from 2 votes
Pin Rate
Course: Desserts
Cuisine: European
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 25 -35 fudge squares
Calories: 135kcal
Author: Linda
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Ingredients

  • 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!)

Instructions

  • 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!

NOTES

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

Serving: 1serving | Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 40mg | Sugar: 20g

Adapted from this recipe from Not Your Momma’s Cookie.

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. This looks so yummy!! I’d have to veganize it, however. I might try it using Earth Balance instead of butter and coconut milk instead of half and half. Don’t know if it will turn out, but it’s certainly worth a try. Celeste 🙂

    1. I think it would turn out fine, especially if you just used the cream off the top of an un-shaken can of coconut milk. The nutella itself is already so thick and creamy it doesn’t need much convincing to become fudge!

    1. I’ve been considering the same thing… Although the powdered sugar is the binder so I’m worried about how it would affect the texture and consistency.

    1. I can’t get enough of the stuff! I highly recommend you make it when no one else is around so you can lick the bowl in solitude.