Nutella Fudge Recipe
If you’re craving something sweet, creamy, and deeply chocolatey without turning on the oven, this Nutella Fudge Recipe is about to become your new “treat in a pinch” favorite.
Meet Your New Favorite Nutella Fudge Recipe
This Nutella Fudge Recipe is a no-bake, ultra-creamy chocolate fudge laced with hazelnut flavor from everyone’s favorite jarred spread. Think rich chocolate fudge meets smooth hazelnut chocolate, with a texture that melts on your tongue and leaves a little “oh wow” moment behind.
I’m a 50-year-old mom and now a very proud grandma, and I’ve made a lot of homemade fudge in my life—old-school stovetop versions that need a candy thermometer, patience, and a prayer. This one? It’s the simple fudge recipe I reach for when I don’t want fuss. It’s a quick fudge dessert that still feels special enough for holidays, bake sales, or just a random Tuesday when the chocolate cravings hit hard.
What makes this Nutella dessert stand out is how easy it is while still tasting like you worked way harder than you did. We’re talking:
- No bake fudge
- A handful of everyday ingredients
- A silky, rich chocolate fudge texture
- That unmistakable Nutella flavor in every bite
I pull this recipe out for Christmas platters, teacher gifts, potlucks, and, yes, when my daughter texts me at 4 p.m. and says, “Mom, can you bring something chocolate tonight?”
Let me explain how you can make this creamy Nutella fudge at home—no candy-making degree required.
Why You’ll Love This Nutella Fudge Recipe
- No oven needed – This is truly no bake fudge; your microwave or stovetop does most of the work.
- Ridiculously easy – Stir, melt, pour, chill. That’s basically the whole process.
- Big Nutella flavor – Hazelnut chocolate flavor in every bite—Nutella fans will be thrilled.
- Perfect for gifting – Cut into chocolate Nutella squares, wrap in little candy bags or boxes, and you’re done.
- Quick fudge dessert – About 10 minutes of hands-on prep, then the fridge takes over.
- Small or large batch friendly – You can easily halve or double this homemade fudge for any occasion.
- Customizable – Add nuts, sea salt, crushed cookies, or even espresso for your own twist.
- Kid and teen friendly – Simple enough for young helpers, and nobody turns down Nutella treats.
- Make-ahead friendly – This Nutella candy keeps well in the fridge or freezer, so you can be holiday-ready early.
Ingredients
Here’s what you’ll need to make this rich, creamy Nutella fudge. Measurements are written for an 8×8-inch square pan.
- 2 cups Nutella (or any hazelnut chocolate spread; use the real Nutella for the truest flavor)
- 2 cups semi-sweet chocolate chips (you can use dark chocolate chips for an extra rich chocolate fudge)
- 1 can (14 oz / 396 g) sweetened condensed milk (not evaporated milk)
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt (balances the sweetness and makes the chocolate pop)
Optional toppings (choose one or mix a few):
- ¼ cup chopped toasted hazelnuts or mixed nuts
- 1–2 tablespoons flaky sea salt
- ¼ cup mini chocolate chips or white chocolate chips
- Crushed wafer cookies or Biscoff cookies for a little crunch
Ingredient tips:
- Nutella: Room-temperature Nutella is easier to mix. If yours is quite firm, let it sit on the counter for 15–20 minutes before starting.
- Chocolate chips: I like Ghirardelli or Guittard for a really smooth, glossy fudge, but store-brand chips work just fine.
- Butter: Unsalted lets you control the salt level; if you only have salted, simply skip the added sea salt.
- Sweetened condensed milk: This is your fudge “base.” Make sure it’s the thick, sweet kind—labels can look similar to evaporated milk.
Directions
-
Prepare your pan.
Line an 8×8-inch baking pan with parchment paper, letting it hang over the sides like little handles. This makes it easy to lift out the Nutella fudge later. Lightly mist the parchment with cooking spray if fudge tends to stick in your kitchen. -
Set up your “mixing station.”
In a medium heat-safe bowl (glass works great), add the chocolate chips, Nutella, sweetened condensed milk, and butter pieces. Keeping everything in one bowl makes this an easy fudge recipe with minimal dishes. -
Melt gently (microwave method).
Microwave the mixture on medium power for 30 seconds, then stir well. Continue heating in 20–30 second bursts, stirring after each, until the chocolate chips are mostly melted and the mixture looks very thick and glossy. It shouldn’t be boiling—if it is, reduce the power or the time. -
Or melt on the stovetop (if you prefer).
If you’re not a microwave fan, place the same ingredients in a medium saucepan over low heat. Stir constantly with a silicone spatula until smooth. Take your time here; low and slow keeps your hazelnut chocolate mixture silky. -
Finish the fudge base.
Once melted and smooth, remove from the heat and immediately stir in the vanilla extract and sea salt. The mixture will be very thick, almost like warm Nutella frosting. That’s exactly what you want for rich chocolate fudge. -
Pour and smooth.
Quickly scrape the creamy Nutella fudge into your prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer, pressing it gently into the corners. Work fairly fast—it starts to firm up as it cools. -
Add toppings (if using).
While the fudge is still warm and soft on top, sprinkle on chopped nuts, flaky salt, or any other toppings you like. Press them very lightly into the surface so they stick but don’t sink. -
Chill until set.
Cover the pan loosely with foil or plastic wrap and chill in the refrigerator for at least 2–3 hours, or until firm enough to cut. For the cleanest edges, I like to let it sit overnight. If you’re in a rush, you can place it in the freezer for 45–60 minutes. -
Slice into Nutella fudge squares.
Use the parchment overhang to lift the fudge out of the pan and place it on a cutting board. Run a sharp knife under hot water, wipe it dry, and then cut the fudge into 1-inch squares. Re-warm and wipe the knife as needed for those pretty, clean edges. -
Serve and enjoy.
Arrange your Nutella sweets on a platter, layer them in a tin with parchment between layers, or pack them into little boxes for gifts. Try not to eat half the batch standing at the counter—I say this from experience.
Servings & Timing
- Yield: About 36 small squares (or 25 larger pieces)
- Prep Time: 10–15 minutes
- Chill Time: 2–3 hours (or about 45–60 minutes in the freezer)
- Total Time: Around 2½ to 3¼ hours, most of it completely hands-off
For parties, I usually plan on 2–3 pieces per person, especially if it’s part of a bigger dessert spread.
Variations
You know what? Once you’ve made this Nutella Fudge Recipe once, you’ll probably want to play with it. Here are some fun ideas:
- Crunchy Nutella Fudge: Fold in ½ cup chopped toasted hazelnuts or almonds before spreading into the pan.
- Salted Nutella Fudge: Add an extra sprinkle of flaky sea salt on top for that sweet-salty combo.
- Mocha Hazelnut Fudge: Stir in 1–2 teaspoons of instant espresso powder to the melted mixture for a coffeehouse twist.
- Cookies & Cream Nutella Fudge: Gently fold ½ cup crushed chocolate sandwich cookies into the warm fudge, then top with extra crumbs.
- Peanut Butter Swirl: Dollop ¼ cup creamy peanut butter on top after spreading the fudge and use a knife to swirl for a chocolate-hazelnut-peanut triple combo.
- Holiday Fudge: Add crushed candy canes on top for a festive, wintry Nutella treat.
Storage & Reheating
- Room Temperature: For short term (1–2 days in cooler weather), you can keep the fudge in an airtight container at cool room temp.
- Refrigerator: Store in an airtight container, layered with parchment, for up to 2 weeks. This keeps your homemade fudge firm and fresh.
- Freezer: For longer storage, freeze the fudge squares in a single layer, then transfer to a freezer bag or container. They’ll keep well for up to 2–3 months.
To serve from the fridge, just let the fudge sit at room temperature for 10–15 minutes so the texture softens slightly and gets that creamy Nutella fudge feel again.
From the freezer, thaw in the fridge overnight or leave at room temperature for about 30 minutes. No actual “reheating” is needed—this quick fudge dessert is all about that chilled, slice-and-serve moment.
If you like to prep for the holidays early, you can easily make a double batch, freeze half, and have Nutella treats ready whenever guests show up.
Notes
- Cutting tip: For the neatest chocolate Nutella squares, use a long, sharp knife and clean it between cuts. A warm blade makes a big difference.
- Sweetness level: This is a sweet fudge—classic candy-shop style. If you like yours a little less sugary, use dark chocolate chips (60–70% cocoa) and don’t pack your squares too big.
- Texture: If your fudge turns out a bit too soft, chill it longer or store it in the fridge instead of room temperature. It will firm up as it cools.
- Humidity and heat: On very warm days, your fudge may need a bit more chill time or even freezer storage before serving. I’ve taken trays to summer cookouts and just kept them in a cooler until dessert.
- Testing notes from my kitchen: I tested this recipe with both name-brand and generic hazelnut spreads. The flavor was good with both, but true Nutella gave the best hazelnut chocolate punch and smoothest finish.
And a little personal note: my grandkids call this “Grandma’s candy squares,” and somehow that makes every batch taste even better.
Nutella Fudge Recipe FAQs
Can I make this Nutella Fudge Recipe without a microwave?
Yes. Just melt everything together in a saucepan over low heat, stirring constantly until smooth and glossy.
My fudge is too soft—what went wrong?
Usually it just needs more chill time. If it’s still very soft after several hours, try moving it to the freezer for 30–45 minutes and keep future batches stored in the fridge.
Can I use milk chocolate chips instead of semi-sweet?
You can, but the fudge will be sweeter and slightly softer. I recommend doing half milk chocolate, half semi-sweet for balance.
Is there a way to make this fudge less sweet?
Use dark chocolate chips, add an extra pinch of salt, and cut the squares smaller for more “fudge bites” than full pieces.
Can I make this as Nutella fudge bars instead of small squares?
Absolutely—just cut them into larger rectangles for a bar-style dessert. It’s the same idea, just a different shape.
How far in advance can I make this for a party or holiday?
You can make this Nutella dessert up to a week in advance if you keep it well covered in the fridge, or up to 2–3 months ahead if you freeze it.
Can I add other mix-ins like caramel or marshmallows?
Yes—just keep total mix-ins to about ½–¾ cup so the fudge still sets nicely. Swirling caramel on top instead of mixing it in works well too.
What size pan can I use if I don’t have an 8×8?
A 9×9-inch pan will give you slightly thinner fudge, and a loaf pan will give you thick, tall pieces. Just adjust expectations for thickness, not the actual recipe.
Conclusion
This Nutella Fudge Recipe checks all the boxes: easy, no bake, rich, and just fancy enough to impress without stressing you out. It’s the kind of quick fudge dessert you can whip up for holidays, birthdays, or those nights when a spoonful of Nutella just isn’t enough.
If you make this creamy Nutella fudge, I’d love to hear how it turned out—tell me your favorite variation or who you shared it with. And if you’re in a chocolate mood, poke around for my other chocolate desserts and nutty treats; your sweet tooth will be very happy.
Nutella Fudge
Ingredients
- 2 cups Nutella or any hazelnut chocolate spread; room temperature preferred
- 2 cups semi-sweet chocolate chips or dark chocolate chips for a richer fudge
- 14 oz sweetened condensed milk one can (396 g), not evaporated milk
- 4 tablespoons unsalted butter cut into pieces
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup chopped toasted hazelnuts or mixed nuts optional topping
- 1 to 2 tablespoons flaky sea salt optional topping
- 1/4 cup mini chocolate chips or white chocolate chips optional topping
- 1/4 cup crushed wafer cookies or Biscoff cookies optional topping for crunch
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to act as handles. Lightly mist the parchment with cooking spray if sticking is a problem in your kitchen.
- In a medium heat-safe bowl, combine the semi-sweet chocolate chips, Nutella, sweetened condensed milk, and butter pieces.2 cups Nutella, 2 cups semi-sweet chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
- Microwave the mixture on medium power for 30 seconds, then stir well. Continue heating in 20–30 second bursts, stirring after each, until the chocolate chips are mostly melted and the mixture is thick, smooth, and glossy. Do not let it boil; reduce power or time if it starts to bubble.
- Alternatively, place the chocolate chips, Nutella, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir constantly with a silicone spatula until completely smooth and melted. Keep the heat low to maintain a silky texture.2 cups Nutella, 2 cups semi-sweet chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
- Remove the melted mixture from the heat and immediately stir in the vanilla extract and fine sea salt until fully incorporated. The mixture will be very thick, like warm Nutella frosting.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Quickly scrape the fudge mixture into the prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer, pressing it gently into the corners. Work fairly quickly, as it will begin to firm up as it cools.
- While the fudge is still warm and soft on top, sprinkle on any desired toppings such as chopped toasted nuts, flaky sea salt, mini chocolate chips, or crushed cookies. Press them very lightly into the surface so they adhere without sinking.1/4 cup chopped toasted hazelnuts or mixed nuts, 1 to 2 tablespoons flaky sea salt, 1/4 cup mini chocolate chips or white chocolate chips, 1/4 cup crushed wafer cookies or Biscoff cookies
- Cover the pan loosely with foil or plastic wrap and refrigerate for at least 2–3 hours, or until firm enough to cut. For the cleanest slices, chill overnight. For a faster set, place in the freezer for 45–60 minutes.
- Use the parchment overhang to lift the fudge out of the pan onto a cutting board. Run a sharp knife under hot water, wipe it dry, and cut the fudge into approximately 1-inch squares, reheating and wiping the knife between cuts for neat edges.
- Arrange the fudge squares on a platter for serving or layer them in an airtight container with parchment between layers. Serve slightly chilled or at cool room temperature.
