This easy Nutella Fudge is a winner when you’ve craving something sweet for the day. It’s deliciously creamy, nutty, and chocolatey made in an 8×8 pan without canned milk.


Close up of one Nutella Fudge square


“Hey! I don’t know about you, but I’m feeling 32…”

Have you seen this Youtube video that is parody of Taylor Swift’s song 22?

A group of girls got together and shot a music video that talks about how you feel when you’re 32.

I’m in my mid-thirties so I definitely related to most of this song.

“It feels like one of those days, where I’ll just go to work. That’s probably all.”

An ex-coworker and I were talking about how boring our lives are when we’re not working. Cook dinner, dishes, chores. Such an exciting life we live.

That’s what happens when you grow up, which is why I love to travel. Get away from working and just enjoy the beauty of the world.

It’s also why I love food and (over)indulging in dessert. Makes life a little more exciting.

Nutella is an ingredient I think all female adults use when being an adult sucks because a spoonful (or two) of Nutella ice cream with Nutella sauce lets us forget how stupid our coworkers are or how we are behind on bill payments.

Today’s recipe is guaranteed to make you happy after eating a piece (or two or three…) – Nutella Fudge!

It’s homemade fudge made with chocolate hazelnut spread and marshmallow fluff.

Similar to my lemon fudge, you make it from scratch by boiling together sugar and milk.

No evaporated or sweetened condensed milk required!

Now before you let that scare you, it’s easier than it sounds! It just requires a little more patience on your end (and a candy thermometer).

However, if you’re still unsure then you can make my chocolate marshmallow fudge that is practically foolproof.

All you need to get started with my Nutella fudge recipe is 4 easy ingredients, an 8×8 pan, and time.


Nutella Fudge squares

Ingredients For Nutella Fudge

To make your recipe for Nutella fudge, you’ll need the following ingredients:

  • Sugar: Not only does sugar provide sweetness, it provides the necessary structure for your fudge to firm up.
  • Milk: Adds moisture so the sugar doesn’t burn and helps prevent crystallization
  • Nutella: Popular chocolate hazelnut spread brand, which you can find in the peanut butter aisle.
  • Marshmallow fluff: Makes the texture fluffier as well as helps with firmness

Not a fan of Nutella? Make my Peanut Butter Fudge instead!


Close up of Nutella fudge square

How To Make Nutella Fudge

To make your Nutella fudge recipe:

  1. Whisk together the sugar and milk then bring to a hard rolling boil.
  2. Boil until the temperature reaches 234°F, roughly 3-5 minutes.
  3. Stir in Nutella and marshmallow fluff until smooth then immediately transfer to an 8×8 pan.
  4. Cool until firm, roughly 4 hours or overnight.

Store in an airtight container at room temperature for up to 2 weeks.


Squares of Nutella Fudge

Nutella Fudge FAQ

Can I reduce the sugar in fudge?

No. Fudge requires a high amount of sugar so it sets up properly. Reducing the sugar will ruin the recipe.

Can I use a different brand of chocolate hazelnut spread?

As long as it’s the same consistency of Nutella, you can use another brand. Please note the sweetness and flavor may vary.

Why is my fudge crumbly?

Likely because you overcooked the sugar. Use a candy thermometer to ensure the sugar reaches 234°F to 237°F without going over.

Why didn’t my fudge set up?

Likely because you undercooked the sugar. Ensure it reaches 234°F before removing it from the heat.

More Fudge Recipes

If you enjoyed this recipe for Nutella fudge, you may also like these:

Close up of Nutella fudge square

Nutella Fudge

Yield: 25 squares
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes

This easy Nutella Fudge is a winner when you’ve craving something sweet for the day. It’s deliciously creamy, nutty, and chocolatey made in an 8×8 pan without canned milk.

Ingredients

  • 2 cups granulated sugar (do not reduce*)
  • 1/2 cup whole milk (do not substitute low fat or fat free)
  • 1 + 1/3 cup Nutella chocolate hazelnut spread
  • 1 jar (7 ounces) marshmallow fluff

Instructions

  1. Line an 8x8 pan with parchment paper. Have all of your ingredients ready to go before starting.
  2. In a large saucepan, whisk together the sugar and milk. Heat over medium-high heat, stirring constantly until it reaches a hard rolling boil.
  3. Turn the heat down to medium-low and boil until a candy thermometer reaches 234F degrees, about 5 minutes. Do not stir. If it begins to brown, turn the heat down to low, ensuring it's still at a boil.
  4. Once the mixture reaches 234F degrees, remove from the heat. Using a rubber spatula, immediately stir in Nutella and marshmallow fluff.
  5. Immediately transfer to the pan, spreading evenly**. Cool until firm, about 4 hours or overnight (you can refrigerate to speed up the process).

    Store in an airtight container at room temperature for up to 2 weeks.

Notes

  • *Fudge requires a high amount of sugar so it sets up properly. Reducing the sugar will ruin the recipe. Yes, it'll be sweet because it's fudge.
  • **If you take too long to pour into the pan and the mixture hardens, reheat the pan until soft again.
  • Enjoyed this recipe? Check out my Lemon Fudge, Vanilla Fudge, and Chocolate Marshmallow Fudge.

Recommended Products

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Did you make this recipe?

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First published July 9, 2013