Nutella Hazelnut Fudge is a really quick, easy, smooth as silk fudge recipe perfect for Valentine’s day. I literally ran out of time this year between getting the book to the designer, my first zoom class last Saturday and going back to work after almost 11 months off. Talk about out of shape!
I cut my fudge into cute little hearts to share on Valentines day but anything goes. Nutella is made from hazelnuts so I stuck with them for the fudge. However, if you can’t find them or just don’t want to use them, almonds are a good substitute.
Nutella Hazelnut Fudge
½ cup hazelnuts (60 grams or 2 ounces)
14 ounce can sweetened condensed milk
2 teaspoons vanilla
8 ounces semisweet or bittersweet chocolate, chopped (225 grams)
1 cup Nutella™ (300 grams or 10 ½ ounces)
3 tablespoons butter
½ teaspoon sea salt, optional
Preheat the oven to 350°F. Place the hazelnuts on a rimmed baking sheet and toast for 8 to 10 minutes until medium brown and fragrant. If the nuts have their skins on, place them, right out of the oven onto a clean towel. Fold the top of the towel over them and roll them around to remove the skins. The skins are very stubborn and some may remain. That’s fine.
Line an 8x8x2 inch baking pan with foil leaving a bit of overhang. Spray the foil with a non-stick baking release. Set aside.
Place a heatproof bowl over a pan with a couple of inches of water in it. Place all the ingredients in the bowl and heat over simmering, not boiling, water until it is all melted, stirring frequently until everything is melted and smooth.
Pour the Nutella™ Hazelnut Fudge into the prepared pan and smooth out. Refrigerate until firm.
Lift the fudge out of the pan using the foil. Flatten the foil and, using a heart shaped cookie cutter, cut hearts out of the fudge. Alternatively, cut into squares.
Store in an airtight container.
The yield depends upon the size of the cutter. The fudge is 1” thick so make sure your cutter is a little bit deeper.
That’s it! Nutella Hazelnut Fudge in a flash!