Nutella Fudge can be made in a flash and is perfect for cutting into cute little hearts for Valentine's day. Not interested in hearts? Cut it into squares. With a little supervision this would be perfect to make with kids. It takes literally minutes to put together.
Since Nutella is made with hazelnuts, I added them to the fudge. If you're not into hazelnuts, use almonds or cashews. The nuts not only add flavor but texture as well.
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Why you'll want to make this recipe
- It's really quick and is smooth as silk on your tongue.
- It tastes amazing.
- Any shape can be cut out or just cut it into squares.
- It's kid friendly, so invite them into the kitchen
- The fudge is a shortcut version of traditional fudge which can be tricky
Recipe Ingredients
FRONT ROW: Vanilla, sea salt
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MIDDLE ROW: Unsalted butter, toasted hazelnuts
BACK ROW: Nutella, semisweet chocolate, condensed milk
The vanilla I use is McCormicks imitation for this recipe because the nutella, chocolate and condensed milk are so strong it is a waste to use pure vanilla. While I know there are people who are surprised that I do not automatically pure vanilla in every recipe, there is a great discussion of my reasoning in Flavorings as Used in Baking and Pastry.
Toasting the hazelnuts is important to bring out the depth of flavor. Chopping nuts can be a pain, so I show you a better way in Chopping Nuts - A Quicker Way. Removing the hazelnut skins can be challenging but there is an easier way in the Hazelnut Gianduja Cake.
The chocolate I use is Callebaut #811 Dark Chocolate Callets. They look like chocolate chips but are 100% chocolate made into chips for faster melting. They can be found on Amazon from various dealers with various prices.
Condensed Milk is specified. It is a thick sweetened milk. Do not use evaporated milk as it is not sweetened, nor as thick. Although they both have 60% of their water evaporated, they cannot be substituted for one another.
Sea Salt is optional but a great way to add additional flavor and cut the sweetness of the fudge. If using it, I suggest a fine sea salt.
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Step 1. Line a square pan with foil. Make sure the sides extend over the top making handles. Spray the foil. Set aside. Step 2. After toasting and skinning the hazelnuts, (see above), place them in a rimmed baking sheet. Cover them with film. Step 3. Then simply whack them with a meat pounder or heavy pan and they will chopped in minutes. Step 4. Place all of the ingredients except the sea salt in a large, microwaveable bowl. Microwave about 2 minutes depending upon your microwave until the butter and chocolate are melty. Some of the chocolate may look unmelted but the heat from the condensed milk and butter will finish the job. If not, microwave a bit longer.
Step 5. Stir together until completely combined. Step 6. Pour the Nutella Fudge into the prepared pan. Sprinkle with sea salt if using. Chill until set, usually a couple of hours. Step 7. Using the foil handles, remove the fudge from the pan. Turn the foil sides down so they are completely flat on the table. Step 8. Cut the fudge into hearts or whatever shape desired.
Recipe FAQ's
It comes from the from the English word “Nut” and the Latin word “Ella” meaning sweet. The word means "sweet nut".
Nutella is produced by the Italian company Ferrero which started as a small café and bakery in a small town called Alba in the northern part of Italy.
1964, was the birth of Nutella as we know it today when it was introduced to the UK market.
Expert tips
- If using an 8x8 inch square pan, the fudge will be about 1" thick.
- Make sure your cutter is a bit taller than that.
- If you have a shorter cutter, use a 9x9 inch square pan to make the finished fudge less thick.
- The number of hearts or other cutters depends upon their size. A 1 ½ inch cutter will yield about 25 hearts.
More Sweets to Tempt You
If you make these Nutella Fudge Hearts, I would very much appreciate it if you would take a moment to leave a rating below. Thank you.
Nutella Fudge Hearts
Ingredients
- ½ cup hazelnuts (60 grams)
- 14 ounce can condensed milk
- 2 teaspoons vanilla
- 8 ounces semisweet chocolate (225 grams)
- 1 cup Nutella
- 3 tablespoons unsalted butter (45 grams)
- 1 teaspoon sea salt, or to taste
Instructions
- Preheat the oven to 350°F. Line an 8x8 inch or 9x9 inch square pan with foil, making sure the foil over hangs the sides of the pan. Spray the pan with a non-stick baking release.
- Place the hazelnuts on a rimmed baking sheet and toast them for 7 to 10 minutes until golden brown and fragrant. To remove the skins easily, see my post Hazelnut Gianduja Cake.
- Place all of the ingredients except the salt in a large microwave bowl. Microwave about 3 minutes on half power to melt the butter, chocolate, Nutella and condensed milk.
- Alternatively, place the bowl over a pan of simmering water, stirring after a few minutes to melt everything.
- Stir the ingredients together until completely mixed. Pour into the prepared pan. and smooth out. Sprinkle with sea salt if using.
- Refrigerate several hours to set and become firm.
- Lift the fudge out of the pan, using the overhanging foil. Turn the foil down so it is flat on the table.
- Cut the hearts out, pushing them out of the cutter from the top.
- Store in an airtight container.
- The baker's reward is the scraps around the cutter!
Notes
Nutrition
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