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.