Why is it that Christmastime and fudge seem to go hand in hand?  Whatever the reason, I’m not complaining.  I love making fudge!  I was so excited to stumble upon some Nutella in my pantry the other day because it gave me the perfect excuse to try out this new recipe.   Score!

Chocolate Nutella Fudge with Sea Salt
Cookin’ Canuck
(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, cut into 1/2-inch pieces, room temperature
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, about 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.

This fudge is amazingly smooth, and the dark chocolate gives it a rich, bold flavor that leaves other wimpy fudge recipes in the dust!  You MUST try it.

Here’s one of my all-time favorites:
Rachael Ray’s Five-Minute Fudge

And, another crazy good Nutella recipe:
Pumpkin Nutella Swirl Bread

Merry Christmas!
Muncho Mom