So simple to make, this fudge came out really creamy, a bit more like truffle filling, but still held its shape like fudge. I'd say it was the best of both worlds.
A little sea salt on top really clinched this as a must keep recipe (I'm thinking christmas presents!) but it would be just as amazing without the salt, so you decide!
I found this recipe through Two Peas and their Pod, who found it on Tasty Kitchen. These are two great sites to check out!
Photos by my amazing friend Juanita Turner
Makes ~130 3/4 inch squares
1 Tbsp Butter
1 can (14 Oz) Sweetened Condensed Milk
1 tsp Vanilla
8 oz Bittersweet Chocolate (I used 4 oz 100% and 4oz Milk) CHOPPED
1 C Nutella (Room Temp)
3 Tbsp Unsalted Butter (Room Temp)
-Grease then line a 8x8 pan with parchment paper.
-In a double boiler (or glass/steel bowl) add remaining ingredients except for sea salt.
-Place on a sauce pan with 2 inches of simmering water, do not boil and do not let the bowl touch the water.
-Stir with a silicone spatula until thoroughly melted and well combined.
-Pour fudge into prep'd pan and let sit ~1 hour.
-Sprinkle up to 1/2 tsp Sea Salt and refrigerate for at least 2 hours to set.
-Remove fudge by lifting parchment flaps and then cut with a hot knife into desired square sizes or cut shapes with a cookie cutter.
-2 ways to heat the cutting instrument: 1-running it under hot water or 2-fill a glass with hot water and dip it in. BUT make sure to quickly pat it dry as you do not want water on the fudge!
*sorry for all the typos, blog post is a bit more readable now:-)