WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.

THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.

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

I made so many fudge recipes over Christmas and for our monthly  CRAZY COOKING CHALLENGE - FUDGE, that it's going to take me forever to post them all! They were all so different, all so unique in their own sort of way and yet each one of them delicious too! I don't know if I could pick just ONE fudge recipe that is my go-to recipe. I really truly enjoyed the Frosting Fudge (and I've made it a few more times with different fillings), then there is the Butterfinger Fudge (YUM!), and I have yet to post a recipe for the Easiest Ever Fudge (it is SO easy and SO delicious). And now here is another recipe that we throughly enjoyed, Chocolate Nutella Fudge.

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.


  1. Oh! Thanks so much, that was my entry. Very glad that you like it :-)


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