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.


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