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.
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.
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!