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.
“Hey! I don’t know about you, but I’m feeling 32…”
A group of girls got together and shot a music video called 32, which talks about how you feel when you’re 32.
Now, I’m not even 30 yet (still have a few more years), but I related to about 90% of this song.
“It feels like one of those days, where I’ll just go to work. That’s probably all.”
A coworker and I were talking about how boring our lives are when we go home. Cook dinner, dishes, laundry. She has her boys. I have my blog. 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. 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…) – Easy Nutella Fudge.
Although I call this fudge easy (because it is), it’s not necessarily foolproof.
The trick is bringing the sugar mixture to a hard boil and letting it cook for 3 minutes.
If you don’t cook it high or long enough, the mixture won’t set up correctly in the pan.
Don’t let that scare you though. The recipe just requires a little more patience than skill.
Nutella Fudge can get a bit messy, especially if it’s on a warm day. I cut my pieces a bit on the larger size; next time, I’ll cut them smaller because they are quite sweet (it is fudge after all, not brownies).
Fudge also makes a great gift! Imagine the excitement when your receiver opens up a box and finds homemade Nutella fudge. I know I would be very pleased.
“I just put on some sweatpants and I’ll keep on living like I’m 32”
(Please tell me I’m not the only one who comes home from work and changes from dress clothes to sweatpants).
- 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
- Line an 8x8 pan with parchment paper. Have all of your ingredients ready to go before starting.
- In a large saucepan, whisk together the sugar and milk. Heat over medium-high heat, stirring constantly until it reaches a hard rolling boil.
- 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.
- Once the mixture reaches 234F degrees, remove from the heat. Using a rubber spatula, immediately stir in Nutella and marshmallow fluff.
- 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.
- *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.
Source: Adapted from Taste Of Home
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