Get your Nutella fix with this incredibly easy Delicious Nutella Fudge recipe—creamy, chocolatey, and deliciously nutty with every bite!
Fudge can be intimidating, right? I remember trying to make it from scratch each Christmas, only to end up with a burnt mess stuck to the bottom of my mom’s nice cookware. For years, I turned to the classic Eagle Brand recipe—just sweetened condensed milk and chocolate chips melted together. It’s decent but never quite the same as the real thing.
Then I realized just how versatile Nutella could be. This creamy blend of hazelnuts, sugar, and cocoa started in Italy during cocoa shortages, delivering a rich, chocolatey taste that quickly became a favorite around the world. While many enjoy it on toast, Nutella is also amazing in cookies, cakes, cupcakes, and so much more.
Table of Contents
Reasons to Love This Fudge with Nutella
- Minimal ingredients and steps make it perfect for quick treats.
- Simple prep means easy cleanup.
- From holidays to family snacks, it’s a versatile dessert for any occasion.
Recipe Ingredients
Nutella – Creamy chocolate hazelnut spread for a nutty base.
Powdered Sugar – Make sure to sift it!
Vanilla – I used caviar from one vanilla bean, but vanilla extract works too.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Toppings – Sprinkle toppings like sea salt, nuts, or a variety of chocolate chips (dark chocolate, milk chocolate chips, semi-sweet chocolate, bittersweet chocolate chips, or white) for added flavor and crunch before chilling.
Heavy Cream Option – Swap the half-and-half for heavy cream to create a denser, richer fudge.
How to Make Delicious Nutella Fudge
Step #1: Sift your powdered sugar into a large bowl and set aside.
Step #2: 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 much easier once it has set.
Step #3: Melt your butter in a heavy-bottomed pot over medium heat.
Step #4: 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.
Step #5: Move the pan to a cool burner and stir in the Nutella. Spritzing your measuring cup with a little non-stick cooking spray before putting the Nutella in will help prevent it from sticking.
Step #6: Once the Nutella is thoroughly mixed in, transfer the contents of the pot into the bowl with the powdered sugar. Mix quickly and thoroughly until everything is combined. It will be quite thick – if it seems thin, add more powdered sugar.
Step #7: Dump the entire mixture into your baking dish and place it in the fridge for 2 hours.
Step #8: Remove the fudge from the baking dish by grabbing the excess parchment paper and lifting it out.
Step #9: Transfer the fudge to a cutting board and cut it up!
Expert Tips
Use a Hot Knife for Smoother Cuts – Run your knife under hot water, dry, and slice. Reheat the knife as needed for clean cuts.
Add Extra Nutella for Creaminess – A few extra tablespoons of Nutella make the fudge even creamier.
FAQs
Yes! Melt the butter, brown sugar, and half-and-half in a microwave-safe bowl, heating in 30-second intervals and stirring with a spatula between each until smooth, then proceed with the recipe as usual.
Keep the heat on medium and stir constantly to avoid overboiling, which can dry out the fudge.
Storage Information
Store the fudge in an airtight container at room temperature for up to a week or in the refrigerator for 2-3 weeks. If you’d like to freeze it, wrap individual pieces in plastic wrap, then place them in a freezer-safe bag or container.
Fudge can be frozen for up to 3 months. Allow it to thaw at room temperature before serving for the best texture.
More Irresistible Sweet Treats
Delicious Nutella Fudge Recipe
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 much 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. Spritzing your measuring cup with a little non-stick cooking spray before putting the Nutella in will help prevent it from sticking.
- Once the Nutella is thoroughly mixed in, transfer the contents of the pot into the bowl with the powdered sugar. Mix quickly and thoroughly until everything is combined. It will be quite thick – if it seems thin, add more powdered sugar.
- Dump the entire mixture into your baking dish and place it in the fridge for 2 hours.
- Remove the fudge from the baking dish by grabbing the excess parchment paper and lifting it out.
- Transfer the fudge to a cutting board and cut it up!
NOTES
Nutrition
I’m so glad you liked the fudge! It is so yummy – one of my favorites!
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 🙂
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!
Waw!!!!!!! Waw!!!! DIVINE!!!!! I think, I must use less sugar though! 😉
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.
oh my dear god what have you shown me
It’s dangerous!
Nutella, my favorite indulgence!! This sounds so delicious!!!
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.