Easy 5 Ingredient Nutty Nutella Fudge

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Did you know that tomorrow is National Fudge Day?! Are you doing anything fun to celebrate? Making and eating fudge, maybe? Fudge is one of those things, that people don’t realize, is actually incredibly easy to make. Fudge can be made in a variety of flavors and is, for the most part, a three step process. There are some tricks to it, and I’ll share those with you today, along with our sharing our family’s favorite fudge recipe, Nutty Nutella Fudge.

First, you want to choose a baking dish for your fudge to cool in, based on how tall you want your fudge to turn out. If you buy fudge at a local shop, you’re probably used to seeing a tall, 1″ – 1 1/2″ version. Most online recipes will instruct you to use an 8×8 baking pan, but if you do that, your fudge will be much shorter. So you have two options, either use a smaller baking dish or double your ingredients. My recommendation, if you want your fudge to be taller, is to use a loaf pan, unless you want a very large batch of fudge for sharing or gifting purposes. If you look at my pictures below, you’ll see that the fudge with the topping was made in a loaf pan and the fudge that is stacked underneath, with no topping was made in an 8×8 baking dish.

Next, measure the ingredients! Adding too much or too little of something with change the consistency of the Nutella fudge. You want it to be exact, so be as precise as possible.

Make sure that you keep the heat at low and stir consistently so that the chocolate melts evenly and doesn’t stick to the bottom of the pan and burn. I use a silicone spatula. As soon as the chips are completely melted, it’s ready. Don’t overcook it.

Make sure that the walnuts are finely chopped. You can actually purchase them already finely chopped which will save you a lot of time. I found a walnut topping at Target that is perfect. I used a bag for the fudge and 1/2 a bag for the topping.

I have found that adding the walnuts while the saucepan is still on the stove, seems to work best. Remember, as soon as you remove your fudge from the stove, it will start to harden just a bit. So try to do things quickly as possible.

When transferring the Nutella fudge to your baking pan, spread it evenly and make it as level as you possibly can. I usually drop it in the center and with a silicone spatula, spread it out to each corner.

Don’t cover your fudge when you initially refrigerate it. But once you’ve removed it and cut it into squares, you will want to keep it in an airtight container.

When you cut it, use a large, straight edge knife. I like to cut the edges off to make it a straight rectangle first. It makes it easier to cut them into evenly shaped pieces.

This Nutella fudge usually doesn’t last very long in our house, but if you don’t eat sweets the way our family does, you’ll want to make sure you eat it all within 2 weeks. You can also package some up to give to friends and family. Anyone that loves Nutella, will love this Nutella fudge!

For the best bite, I find that leaving it on the counter for 15-20 minutes gives you the best, slightly softer consistency. If you like it firmer and cooler, you can eat it straight out of the refrigerator.

Easy Nutty Nutella Fudge

Easy 5 Ingredient Nutty Nutella Fudge

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★★★★★

5 from 11 reviews

• Author: Heather

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Description

This easy, three step, five ingredient nutty Nutella fudge is so creamy and smooth. It’s heaven in a bite!

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Scale 1x2x3x

Ingredients

Fudge:
11.5 oz milk chocolate chips
1/2 cup Nutella
14oz can sweetened condensed milk
1 tsp vanilla extract
1/2 cup finely chopped walnuts

Topping:
2 tbsp Nutella
1/4 cup finely chopped walnuts

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Instructions

For thin fudge, use an 8×8 pan. For thicker fudge, use a loaf pan. Line pan with parchment paper, leaving approximately an inch on all sides. This will help you to pull the solid fudge out when it’s complete.
Combine all fudge ingredients together in a saucepan. Over low heat, stir consistently until smooth. Fold in 1/2 cup finely chopped nuts until evenly distributed.
Pour fudge mixture into your pan, making sure it’s layered and evenly distributed. It should be a thick consistency. Top with remaining nuts and drizzle with Nutella.
Refrigerate for 4 hours. Remove and cut into squares. Store in an air tight container.

If you loved our Nutella fudge recipe and decide to make it yourself, we’d love to hear what you think! If you share a picture on social media, please tag us so we can see! Make sure to check out all of our other family friendly recipes.

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XOXO