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.
Can you use salted pistachios?
Yes, for sure!
I already have all the ingredients! Gonna try it! Thank you for sharing the recipe!
You’ll love it!
will change some of the congregation
Not to good about pistachios
I like cashews best
always change the nuts
maybe I’ll try pineapple
sweet and sweet
I’m always change something
will let you know
PS: I think I’ll try turning this into homemade ice-cream! When I get around to it I will definitely let you know the results.
Oh that’s sounds wonderful. I just bought an ice cream maker attachment for my mixer and I can’t wait to get it to start making ice cream! Super excited, can you tell?
Ohhhhh yum! I made this a couple of months ago and it was delicious! In fact, my mom came for a visit. She eats very pure (no processed stuff or gluten) due to health issues and she was sneaking this fudge every night! I was concerned she’d have a reaction but to our surprise it was fine. When Mother’s Day rolled around I sent this very nice, thoughtful EXPENSIVE gift and she called to thank me and said. “I thought you’d send more fudge!”
Well I am sending her a new batch but wanted to clarify something that I wasn’t sure of last time. Do you use roasted salted pistachios or unsalted? I have tons of salted so wondering if I use them should I omit the salt from the recipe or the sea salt on top? The saltiness is part of what makes this so great but don’t want to overdo it and can’t remember what I did last time!
What a great story. The pistachios I used were unsalted, but you’re right it’s the saltiness that makes this fudge so great. If you were to use salted pistachios, I would put a bit less on top, you don’t want to over do it. I’m so glad you reminded me of this recipe, we used to make it a lot and then we just stopped. I think it’s time to make this again, it’s one of my husband’s favorite too and whenever I make it I want to give some away to friends and family and he never lets me!
This work fantastically, I had no problems with it at all and i used just dark cooking chocolate. it set really nicely and made lovely looking squares with clean edges, thanks! crediting you on my blog for this great find!
I also wasn’t able to find the unsweetened chocolate chips, I substituted unsweetened chocolate baking squares which I’m afraid take longer to melt, the liquid did seem to separate. However I went through with it and put it in the fridge to set. Do you think it will still be a success? Thank you!
This looks unbelievably good. I like fudge way too much to make it often but next time I make it, I’m trying this one.
OK, I did use a double boiler. I’m going to try again. You state one can of sweetened condensed milk ,10 oz, but all the cans i find are 14 oz. Do I use one can or 10 oz ?
Also, can’t find unsweetened choc. chips, only unsweetened baking choc that i chopped up. Is that OK or are the unsweetened choc. chips different ?
Your fudge looks soo good, hope I can make it as good as yours !
Cecile.
That’s funny, I only find 10 oz of sweetened condensed milk here. I would still only use the 10 oz though, because I’m thinking it might be too soft otherwise. As far as the chocolate chips go, I have made it before with sweetened chocolate chips and the consistency is the same but the fudge will a bit sweeter but just as good. Good luck. 🙂
I love Nutella so thought i would give this fudge a try. I don’t know what i did wrong but the whole thing didn’t come together despite stiring continously, the liquid separated and the chocolate mix became grainy, not smooth. Help !!!
Hi Cecile,
Sorry to hear that. The first thing that comes to my mind is that you heated the chocolate and all the other ingredients too long and it started separating. You only need to heat it until the chocolate melts, and make sure you use a double boiler.
Jo
Wow, this sounds incredible! Will definitely make this soon!
P.S. My husband has the same sweet tooth for chocolate 🙂
Great combo…will be making this soon
How wonderful! We share favorites in pistachios & nutella!! I can’t wait to try it!
Long Live Nutella! Cheers!
Well said. 🙂 Long Live Nutella!