Nutella Salted Fudge

I’m sooo into the salty/sweet thing.  I guess maybe it’s a trend.  But I’m going along with it!  When I saw this recipe for Nutella salted fudge, I knew I had to try it.  A lot of recipes call for marshmallows or marshmallow cream – not easily accessible ingredients in Moscow! (Although I have seen them a time or two…)

But Nutella?  Come on that is like a staple of every good Russian’s diet. 🙂  Well, at least the ones who aren’t watching their figure!

I actually don’t really like Nutella on it’s own.  Lots of people in these parts just slather it on a piece of bread like its peanut butter or something. (Another item that is highly inaccessible in Russia!)  But in this fudge, it just gives a slightly nutty flavor to it that is devine!

Quick and tasty!  Make some today! 🙂

Chocolate Nutella and Sea Salt Fudge adapted from Two Peas and their Pod via Tasty Kitchen


  • 1 TBS. butter, (or I just used cooking spray)
  • 1 can (14 Oz) Sweetened Condensed Milk
  • 1 tsp. vanilla
  • 8 oz. Bittersweet (60%) chocolate (chopped)
  • 1 C. Nutella (chocolate-hazelnut Spread), Room Temperature
  • 3 TBS. Unsalted Butter, Room Temperature
  • ½ teaspoons (approximately) Sea Salt

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass bowl, stir together sweetened condensed milk, vanilla, bittersweet chopped chocolate, Nutella, and butter.

Heat on medium heat in 30 second increments, stirring every 30 seconds until melted and smooth.  Chocolate should be fully melted and not have any chunks left in it.  Do not heat it too long, as you do not want to scorch the chocolate mixture.

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.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into squares. Store in the refrigerator in an airtight container.


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