Friday, December 14, 2012

Chocolate Nutella & Sea Salt Fudge

Christmas is coming, the Goose is getting fat..... 10 points to anybody who knows that song! Moving on, I love Nutella and love fudge so when I saw a recipe that combined the two, I knew I had to try it. I was supposed to bring a treat to a party and decided to give this recipe a go! I might have overdosed on it while it was in the "taste testing" stage. OK, I couldn't stop eating it. The good thing is: a little fudge goes a long ways. Once I cut them up into pieces and put them in their own mini cupcake liners, there was plenty to go around.

I love salt but was a little afraid of putting it on the fudge. The combination went together, surprisingly, well. I gave this recipe 4★. A rich holiday treat for my favorite holiday!

Here is the recipe from Tasty Kitchen

Chocolate Nutella & Sea Salt Fudge

1 Tablespoon Butter, For Greasing Pan
1 can (14 Oz) Sweetened Condensed Milk
1 teaspoon Vanilla Extract
8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
½ teaspoons (approximately) Sea Salt
Preparation Instructions

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 over 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.

Once the fudge is chilled, 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.