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I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….
Thursday, January 26, 2012
Chocolate Nutella Fudge with Sea Salt
found on Cookin' Canuck, using the basic fudge recipe by Giada De Laurentiis
Butter, for greasing pan (or use parchment paper)
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp
Grease the bottom and sides of an 8- by 8-inch baking pan with butter or line the pan with parchment paper, leaving a 2-inch overlap on the sides.
In a medium glass bowl melt bittersweet chocolate in a microwave bowl until compeltely melted. (usually takes about 1 minute) Add in sweetened condensed milk, vanilla, Nutella, and butter.
Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.