Receta Chocolate Nutella Fudge with Sea Salt Recipe
Now that we are into the first full week of December, it is time to do some serious bonding with butter and sugar. Unfortunately, much of this bonding shows up around my waistline, but I think of this sacrifice as a kind of public service. After all, I can not have my readers emerging from the holidays, feeling as though they missed out on their favorite holiday treats. Therefore, in the spirit of the season, I pledge to do my part to provide you with as many creamy, sugary, treats to help make the season merry and bright.
Of course, I will be cursing you on January first as I am lying on my bed, trying to wriggle into my skinny jeans, my Spanx weeping as they try to keep everything intact. But right now I am feeling the love. And so, I give you a fudge that you will dream about as you plunge into your New Year’s resolution salads. Chocolate, Nutella and sea salt come together to form a treat that is creamy, sweet, and slightly nutty. Better yet, this recipe comes together in a flash, perfect for the hustle and bustle of the season.
The recipe:
Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
Form a double-boiler by setting the bowl on a medium pot of gently simmering water (heat that is too high will cause the chocolate to separate, which will make the fudge oily). The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt.
Refrigerate until the fudge is firm, at least 2 hours.
Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
Other fudge recipes:
White on Rice’s Grandma’s Fudge Recipe
Food Blogga’s Tootsie Roll Fudge
- Brown Eyed Baker’s Chocolate Walnut Fudge
- The Kitchn’s Candied Bacon Fudge
- Chocolate Nutella Fudge with Sea Salt
- Basic fudge recipe by Giada De Laurentiis
- Butter, for greasing pan
- 1 (14 oz. ) can sweetened condensed milk
- 1 tsp vanilla extract
- 8 oz. high-quality bittersweet (60% cacao) chocolate chips
- 1 cup Nutella, room temperature
- 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
- Sea salt, approximately 1/2 tsp
Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
Makes approximately 50 3/4-inch squares.
baking,
candy,
Christmas,
fudge,
holiday