Nutella Fudge Hearts
Nutella Fudge can be made in a flash and is perfect for cutting into cute little hearts for Valentine's day. This super easy recipe goes together in minutes and is kid friendly.
Servings: 25 pieces
Calories: 196kcal
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
Any shape cutter can be used or just cut it into squares.
It's kid friendly, so invite them into the kitchen
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.
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 shapes depends upon their size. A 1 ½ inch cutter will yield about 25 hearts.
The Nutella Fudge stores well in an airtight tin at room temperature.
Nutrition
Serving: 25pieces | Calories: 196kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 119mg | Potassium: 176mg | Fiber: 2g | Sugar: 19g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg