Nutella Fudge
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This Nutella Fudge recipe gives you the perfect combination of soft with crunch, and sweet with salt. Made with just a few staple ingredients and fool-proof instructions, the intimidating world of confection is easy to join for any skill level.
The Best Nutella Fudge Recipe
This fudge really is a marriage made in heaven! I’ll admit, I can be picky when it comes to fudge. I find that, sometimes, it can be a bit overbearingly sweet with a lack of texture. This is how my Nutella fudge was born! Made with crunchy whole pistachios that add crunch to each bite and flaky salt to cut through the sweetness, it’s a dream come true.
To my surprise, this fudge was unbelievably simple to make! It genuinely took me 5 minutes to whip it up. You’ll spend more time prepping the baking pan than you do making the actual fudge. It’s a great addition to a dessert table! It’s also a wonderful, long-lasting treat you can make for yourself and enjoy when your sweet tooth is calling.
Ingredients You’ll Need
- Sweetened condensed milk – Use a 10 oz can. Evaporated milk will not work in its place.
- Chocolate chips – I used unsweetened chocolate chips because I found the fudge was plenty sweet as it. You can use any type of chocolate chips you like.
- Butter – You can use margarine if you prefer.
- Vanilla – Extract, paste, or fresh vanilla bean.
- Nutella – Or any type of chocolate hazelnut spread you can find.
- Pistachios – Salted, unsalted, roasted; up to you! I prefer them whole because I love biting into a whole pistachio, but if you prefer, go ahead and chop them up
- Salt – Both regular salt for mixing into the fudge and flaky salt for sprinkling on top.
How To Make Nutella Fudge
- Prep: Spray an 8 x 8 inch baking dish with cooking spray and line it with parchment paper, leaving a 2 inch overlap on the sides, so you can easily pull the fudge out.
- Mix the fudge: In a bowl, add the condensed milk, chocolate chips, butter, vanilla, Nutella and the 1/2 tsp salt. Microwave for a minute stirring every 30 seconds until everything is smooth, mine only took a minute. Alternatively you can fill a pot with water half way and bring it to a boil. Place the bowl over the pot and stir continuously in the bowl until the chocolate is melted, it can take about 5 minutes.
- Set the fudge: Now you need to move quickly because the chocolate will harden. Add the pistachios to the bowl and mix them in quickly using a spatula. Pour the chocolate over the parchment paper and level it out so that the top is nice and even. Sprinkle with the sea salt. Refrigerate the fudge until it’s set, it will set fairly quickly, about 2 hours.
- Slice: Pull the fudge out of the pan using the edges of the parchment paper. Slice to your preferred size. You can run the knife through hot water, then dry it, to make slicing easier.
How To Store Fudge
Your fudge will last up to 2 weeks stored at room temperature. Keep in an airtight container or sealable bag in a cool, dark place. Leaving it out on the counter, possibly exposed to warm sunlight, can cause the fudge to sweat and become mushy.
The fudge will also last 3-4 weeks in the refrigerator. Keep it in an airtight container or a sealable bag. When you leave your fudge in the fridge, it will end up with a chewier bite versus a softer bite when left at room temperature. You may prefer either or; it’s up to you!
Tips For Making The Perfect Fudge
- Don’t substitute evaporated milk for the sweetened condensed milk! It is integral for the proper flavor and consistency of your fudge in this recipe.
- While I used unsweetened chocolate chips, you can use whichever type you like best. Keep in mind dark or semisweet chocolate will set more firm than milk chocolate.
- Make sure you leave “handles” of the parchment paper to grab onto to make lifting the fudge out the pan easy.
- Let your fudge set in the fridge- don’t try to speed up the process in the freezer. Slow and steady wins the race!
- You can use different sized pans depending on how thick you’d like the fudge to turn out.
Can I Freeze Fudge?
Fudge will freeze well! Place the pieces of fudge you’d like to freeze on a foil lined baking sheet, with space between each one. Freeze for 1-2 hours or until almost solid. Wrap the fudge in the foil, then transfer it to an airtight container or sealable freezer bag. Your fudge will last 6 months – 1 year frozen.
Let the fudge thaw slowly overnight in the fridge when you’re ready to enjoy it. This will help prevent the fudge from sweating and getting too soft as it thaws.
Looking For More Sweet Treats?
- 2 Minute Microwave Fudge
- Easy Chocolate Fudge
- Pecan Pie Bars
- Chocolate Rumballs
- The Best Lemon Bars
- Rocky Road Brownies
- Triple Layer Rice Krispie Brownies
- No Bake Peanut Butter Chocolate Bars
- Roasted Cashew Latte Bark
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Nutella Fudge
Ingredients
- 10 ounce sweetened condensed milk
- 8 ounce unsweetened chocolate chips
- 3 tablespoon butter (unsalted, softened)
- 1 teaspoon vanilla extract
- 1 cup nutella
- ¾ cup pistachios (whole)
- ½ teaspoon salt
- 1 teaspoon sea salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Spray an 8 x 8 inch baking dish with cooking spray and line it with parchment paper, leaving a 2 inch overlap on the sides, so you can easily pull the fudge out.
- Mix the fudge: In a bowl, add the condensed milk, chocolate chips, butter, vanilla, Nutella and the ½ tsp salt. Microwave for a minute stirring every 30 seconds until everything is smooth, mine only took a minute. Alternatively you can fill a pot with water half way and bring it to a boil. Place the bowl over the pot and stir continuously in the bowl until the chocolate is melted, it can take about 5 minutes.
- Set the fudge: Now you need to move quickly because the chocolate will harden. Add the pistachios to the bowl and mix them in quickly using a spatula. Pour the chocolate over the parchment paper and level it out so that the top is nice and even. Sprinkle with the sea salt. Refrigerate the fudge until it's set, it will set fairly quickly, about 2 hours.
- Slice: Pull the fudge out of the pan using the edges of the parchment paper. Slice to your preferred size. You can run the knife through hot water, then dry it, to make slicing easier.
Notes
- Your fudge will last up to 2 weeks stored at room temperature. Keep in an airtight container or sealable bag in a cool, dark place. Leaving it out on the counter, possibly exposed to warm sunlight, can cause the fudge to sweat and become mushy.
- The fudge will also last 3-4 weeks in the refrigerator. Keep it in an airtight container or a sealable bag. When you leave your fudge in the fridge, it will end up with a chewier bite versus a softer bite when left at room temperature. You may prefer either or; it’s up to you!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
