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Chocolate hazelnut Nutella fudge – so easy and simple to make, and so moreish – you will want to make it again and again!
So the last time I posted a fudge recipe I said I wouldn’t do one for a while… Well this is as long as I could last. Sorry! I mean I just can’t resist… it’s so addictive! Something that is so simple, chocolatey, nutty, and creamy is my absolute heaven and I adore it.
This recipe is similar to most of my other fudge recipes as the base of the fudge is condensed milk rather than clotted cream! I like this type of fudge as its basically a store cupboard fudge, other than a dab of butter, but I always have butter in the house!
I changed it up a bit and made it similar to my speculoos/Biscoff cookie butter fudge in a sense that I use a spread in the mixture. This recipe is so simple with the need of only 3 ingredients! Chocolate, Nutella and condensed milk, melted down and set in the fridge – TAADAA! This fudge tastes so delicious I was astounded!
I try and make my recipes as adaptable as possible so if you don’t want to use Nutella, try another spread! Seriously, it surprised me how little I had to adapt the speculoos/Biscoff cookie butter fudge recipe to involve the Nutella flavour and get it strong enough for people to notice, and my god it worked so well!
I found the Carnation recipe for their easy chocolate fudge but I wanted to elevate it to a new level and involve something that will catch the eyes of people, and excite the tastebuds… the answer? NUTELLA. Always and forever, Nutella. This recipe is all mixed in one pan so there is no faffing about, no boiling to 116C+, and is so easy you will want to make it over and over. I am not joking, I have made this sooooo many times!
Nutella is just insanely good and has been a firm household favourite for years. I love it so much I make it in sooo many recipes. If I need a dessert, I have a Nutella cheesecake or a Ferrero Rocher and Nutella tart. For everyday baking I use my Nutella cake recipe or my stunning Nutella stuffed cookies. Then for the weekend I love my Nutella rice krispie treats recipe or my summer favourite – Nutella ice cream.
I have sooo many other fudge recipes on my blog so if Nutella isn’t your thing, you are SURE to find a flavour that is! My recipes are filled with chocolate flavours such as Mars Bar fudge, Bounty fudge and Mint Aero fudge, fruity flavours such lemon meringue fudge and then there’s the delicious adult only boozy flavours like Baileys, rum and raisin and gin and tonic!
This Nutella fudge will last in the fridge for up to 2 weeks – if it lasts that long! You can double or halve the recipe to better suit your needs however just note, the setting times will slightly change. I use my favourite milk chocolate in this recipe however you can use any good quality milk chocolate you can get your hands on! I hope you love this recipe as much as me! Enjoy!
- 397 g condensed milk (one tin)
- 400 g milk chocolate chopped
- 300 g Nutella
- Line a tin with parchment paper – I use a 9x9" square tray as it makes a nice slab of fudge
- Put the chopped milk chocolate into a heavy based pan, along with all of the condensed milk and Nutella
- Melt on a low heat, stiring often so that the chocolate doesn’t just get stuck on the bottom and burn!
- Once melted, pour into the tin and smooth over the mixture
- Set in the fridge for 4-5 hours, or preferably over night
- After at least 4-5 hours, remove from the tin and cut into the squares (return to the fridge for another couple of hours to finish setting if its still a little soft)
- This recipe will last better in the fridge for up to two weeks if it manages to last that long
- You can also easily half or double the recipe, the setting times will just change slightly.
- I used Callebaut milk chocolate as its what I ALWAYS have in my cupboard, but any good quality milk chocolate will work well!