Nutella Fudge

Last year, a suggestion led me to experiment a bit with KG's (that's Knitting Grandma, to long-time blog readers) fudge recipe. KG's chocolate-walnut fudge is a family favorite, and she makes pounds of it every year. What else, I wondered, could I do with that recipe?

I tried various things. Chili and cinnamon, peppermint, and almond varieties come to mind. Then someone suggested Nutella. You know Nutella, right? It's that chocolate and hazelnut spread that all the Europeans like way more than peanut butter. They even like Italian Nutella much better than the stuff you can buy in the US. [True story! Sven is 100-percent convinced that the Nutella you can buy in Italy is far superior to the stuff that graces the shelves of our Key Foods.]

Last year I began the quest for the recipe. My basic fudge recipe is here. I make no secret about that. What? Can't get Fluff where you are? Just use 20 full-size marshmallows, instead.

Colleen's Nutella Fudge

  • 1 3/4 c. sugar

  • 3/4 tsp. salt

  • 1/2 stick butter or margarine

  • 2/3 c.evaporated milk

  • 1 Jar (7 1/2oz) Marshmallow Fluff

  • 3/4 tsp. hazelnut extract (Last year I had trouble finding this. THIS year, I notice that my local market stocks it.)

  • 1 12-oz. Ghirardelli 60% Cacao Bittersweet Chocolate Chips

  • 1/2 c. chopped hazelnuts

  • 1/2 c. hazelnut butter (Even as a NYer I had trouble finding hazelnut butter. I finally found it at Kalustyans, for those of you who are local. If you're not in the area you can order online from Kalustyans, the hazelnut butter is item 231H02

  • Grease a 9-inch square baking pan; set aside.

    In large saucepan (2 quarts is a good size) combine the first 5 ingredients. Stir frequently (if not constantly) over low heat until blended. Increase heat to medium and bring the mixture to a boil. Stir the mixture slowly so that you don't mix in a lot of air and confuse yourself as to whether or not the bubbles are just air escaping or the mixture beginning to boil. Boil slowly for five minutes, stirring constantly.

    After five mintues, remove the pan from the heat. Stir in the hazelnut extract and the chocolate until chocolate is completely blended melted. Add the hazelnut butter and chopped nuts and blend those completely into the mixture. Turn into greased pan and cool. I usually slice my fudge before it's completely cooled off--it makes it easier that way.

    Makes 2 1/2 pounds of fudge, and you the hit of the party!


    Yo I am completely making this because Marshmallow Fluff is always a welcome ingredient!

    It's been YEARS since I've made fudge. You've inspired me to make some again.

    When you mentioned Nutella fudge yesterday, my taste buds perked up. It's always right next to the peanut butter in our house. Fudge sounds heavenly. Will try next day off. Thanks for the recipe. U think on the West coast marshmallow fluff is marshmallow creme. On with the seasonal baking. Such fun!

    You are mean! Mean I say! Don't you know I have baby weight to lose?

    Sigh, but I do have most of those ingredients in my pantry. ...


    I love nutella! If I can find all the ingredients this fudge is being adding to teh boxes of goodies I make for friends and neighbors!

    Mmmm. Nutella crepes on a chilly day outside Notre Dame. BTW, your fudge looks like sin in a nutty bar.

    The Never Fail Fudge is my preferred fudge base as well. If you have a candy thermometer, you can add any solid/liquid ingredient (I've done cranberry juice, eggnog, and pumpkin to name a few) and bring it back up to the soft ball stage.

    It works super duper well!

    My friends say the same thing about the Italian nutella! And I thought they were crazy until I read a book about chocolate (, and one of the chapters was about Nutella. Apparently there are even variations within Europe, but yeah, it's all about the ratio of hazlenuts to chocolate.

    The fudge sounds delicious!


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