I am a huge fan of fudge. Ever since I was little, I looked forward to eating fudge once the weather got cooler. I always made the standard chocolate fudge, but over the past couple of years, I have enjoyed making new variations. I’ve been on a Nutella kick lately and I thought it would be a good idea to try Nutella fudge. I used a basic fudge recipe from the Nestle website and added some Nutella to it. This sounds simple enough, but I had to make sure the Nutella flavor would come through enough. I added a whole cup, which turned out to be the perfect amount. The Nutella flavor came out just as I had hoped and the flavors complemented one another nicely. The recipe said to boil the candy for 4 to 5 minutes, but that is too vague for me. I recommend using a candy thermometer to watch the temperature get to 235 degrees (the soft ball stage). This makes the whole experience less stressful and takes the guesswork out of it all. This was the perfect Nutella treat- it’s great on its own or as an addition to Nutella Ice Cream.
Source: adapted from Very Best Baking
- 1 1/2 cups granulated sugar
- 2/3 cup (5 fl.-oz. can) evaporated milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 1/2 cups (9 oz.) semisweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
- 1 cup Nutella
LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts, Nutella, and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 36-48 pieces.