Wednesday, December 19, 2012

Sea Salt Nutella Fudge

I've made homemade caramels, marshmallows, and even candy corn. But for some unknown reason I've been intimidated by fudge. I don't know why. It's not difficult to make. So I decided to tackle it this holiday season. I absolutely love hazelnut-chocolate spread and I love chocolate and salt, so when I found this recipe I knew it had to be my first fudge recipe. But I do have a confession. I didn't use Nutella. I used Jiffy's Hazelnut-chocolate spread. It's cheaper and just as yummy.

Recipe comes from here.

1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
1 cup hazelnut-chocolate spread
3 tablespoons unsalted butter, room temperature and cup into little blocks
sea salt

Line the bottom and sides of an 8x8 pan with parchment paper and spray with cooking spray (you can also grease it with butter).

Combine the sweetened condensed milk, vanilla, chocolate chips, hazelnut-chocolate spread, and butter in a medium glass (heat proof) bowl.

Create a double-boiler by setting the bowl over a medium-size saucepan of simmering water. The bottom of the bowl shouldn't touch the water. Stir in chocolate chips. Mix until the chips are melted and the mixture is smooth.

Double boiler

Pour the fudge into the prepared dish and smooth the top with a spatula. Sprinkle with sea salt. Refrigerate for 2 to 5 hours or until the fudge is firm.

Sprinkle with salt
To cut the fudge, remove the parchment paper from the dish. Run a knife under hot water, dry it off, and use it to cut the fudge into squares. Store in an airtight container in the refrigerator. 



2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Peanut Butter Fudge
Spiced Cranberry Juice

Check out last year's baking list!

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