Nutella Fudge

This incredible simple Nutella fudge is rich, creamy, and decadent. Made with white and dark chocolates and toasted hazelnuts, this gourmet treat will satisfy anyone’s sweet tooth!

I never need an excuse to eat Nutella. You may have noticed by now that I have many recipes with Nutella on the blog, like no-bake Nutella cheesecake, Nutella cheesecake bars, and chocolate banana tart with Nutella. The truth, I really love Nutella. In fact, I eat directly from the jar with a spoon!

So it’s not surprise that I decided to make another Nutella recipe. And this time, it’s Nutella fudge (insert drool emoji here). This is a great recipe when you don’t feel like baking and want to put something delicious together quickly!

This swirled Nutella fudge is made with both white chocolate and dark chocolate to make it extra yummy, plus it’s super creamy and easy to make. The hazelnuts are just a bonus!

How to make Nutella fudge

This recipe makes enough fudge for an 8×8-inch square pan.

1. Toast the hazelnuts. You can do this on the stovetop by placing the hazelnuts in a saucepan on medium heat, tossing every 30 seconds or so until the nuts are fragrant. Alternatively, put the hazelnuts in the oven on a sheet pan and roast for 8 minutes at 350°F/180°C (toss halfway through). Allow the nuts to cool completely. Then, rough chop them in the food processor or using a large knife and cutting board.
2. Melt together the sweetened condensed milk, butter, and Nutella. Do this in the microwave in a heat-proof bowl. Then, transfer half of the mixture into another heatproof bowl. Add bittersweet chocolate to one bowl and white chocolate to the other bowl.
3. Heat again. Microwave each bowl in 30-second increments, stirring after every 30 seconds to prevent the chocolate from burning. Heat until the chocolates are melted and smooth.
4. Add the toasted hazelnuts. Stir in half of the hazelnuts into each bowl. Work quickly to avoid the mixtures from becoming muddy.
5. Assemble the fudge. Dollop the white and dark chocolate mixtures alternately into the pan like a chess board. When done, insert a knife all the way down and swirl the batter. Don’t swirl too much or else the colors will blend together.
6. Chill. Place the fudge in the fridge to set, about 3 hours. Cut into squares.

Tips for making Nutella fudge

-Toast the hazelnuts. Toasting the hazelnuts brings out their flavor. I highly recommend not skipping this step – just make sure they are completely cooled before chopping and adding them to the fudge.

-Use good quality chocolates. The better quality the chocolate, the better your fudge will taste. However, any white and dark chocolates will work.

-Allow the fudge to completely set before cutting. It takes about 3 hours for the fudge to completely set and become the right texture.

More of my favorite confection recipes

• Caramel Fudge
• 4-Ingredient Peanut Butter Fudge
• Chocolate Salami
• Peanut Butter Balls
• Lemon Truffles

Swirled Nutella Fudge

Prep Time: 10 mins

 

Rich, creamy, decadent Nutella fudge made with white and dark chocolate and toasted hazelnuts.

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Ingredients

• 1 can (395g/14 oz.) sweetened condensed milk
• 3 tablespoons (43g) unsalted butter
• 1  cup (300g) Nutella
• 5 oz./140g bittersweet/semisweet chocolate
• 5 oz./140g white chocolate
• 3/4 cup roasted bleached hazelnuts

Instructions

1. Line an 8×8-inch pan with foil and spray the foil with nonstick cooking spray.

2. Toast the hazelnuts. You can do this on the stovetop by placing the hazelnuts in a saucepan on medium heat, tossing every 30 seconds or so until the nuts are fragrant. Alternatively, put the hazelnuts in the oven on a sheet pan and roast for 8 minutes at 350°F/180°C (toss halfway through). Allow the nuts to cool completely. Then, rough chop them in the food processor or using a large knife and cutting board.

3. In a heatproof bowl in the microwave, melt sweetened condensed milk, butter, and Nutella. Transfer half of the mixture into another heatproof bowl. Add bittersweet chocolate to one bowl and white chocolate to the other bowl. Microwave each bowl in 30-second increments, stirring after every 30 seconds (to prevent overheating) until melted and smooth. Stir in half of the hazelnuts into each bowl. Work quickly to avoid the mixtures from becoming muddy.

4. Dollop the light and dark chocolate mixtures alternately into the pan like a chess board. When done, insert a knife all the way down and start swirling the batter. Don’t swirl too much. You don’t want the colors to blend together.
5. Keep fudge in the refrigerator until completely set, about 3 hours. Cut into squares.
6. Store fudge in an airtight container in the refrigerator for up to 1 week.