Nutella Fudge
This Nutella Fudge is a no-bake, ultra-creamy chocolate fudge laced with hazelnut flavor from Nutella. It comes together in minutes with just a handful of ingredients and chills in the fridge until firm—perfect for holidays, gifting, or last-minute chocolate cravings.
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.
Notes
For the neatest squares, use a long, sharp knife and wipe it clean between cuts; a warm blade helps create smooth edges. This is a classic, sweet candy-style fudge—use dark chocolate chips and an extra pinch of salt if you prefer a less sweet version. If the fudge seems too soft, extend chill time or store it in the refrigerator; it will firm as it cools. In very warm or humid weather, keep the fudge chilled or even briefly frozen before serving. The recipe works best with true Nutella, which gives the strongest hazelnut flavor and smoothest texture, but other hazelnut spreads can be substituted.
Nutrition
Calories: 180kcal
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