Nutella and Sea Salt Fudge

 

If you live in the New England area, I am sure you are just as sick of snow as I am! We had ANOTHER snow day this Friday. Sounds great in theory, right? A day off..what could possibly be wrong with that? "Why are you complaining?!", I can hear you scream. Well, a snow day now means an extra day in June! Oh well, carpe snow diem! With the unexpected snow day, I decided to put it to good use and whip up something delicious.

Remember that homemade butter I made? Well this is what I used it for! Nutella. Sea salt. Fudge. Nothing wrong with that combination at all.When I found this recipe on Pinterest, it was a no-brainer to repin it. It was also a no brainer to get in the kitchen and whip up a batch on my day off. And boy, am I glad I did. This fudge has the perfect sweet and salty combination. And it is a breeze to make! The hardest part? Waiting to let it firm up in the fridge.

So even if you aren't buried in snow, I encourage you to make these. Immediately. Just make sure to have someone in mind to give some of it away or you will find yourself eating piece by piece as I did watching the flakes come down.

Nutella and Sea Salt Fudge

originally from Cookin' Canuck
makes approximately 50 3/4-inch pieces

Ingredients

• Butter, for greasing pan
• 1 (14 oz. ) can sweetened condensed milk
• 1 tsp vanilla extract
• 8 oz. high-quality bittersweet (60% cacao) chocolate chips
• 1 cup Nutella, room temperature
• 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
• 1/2 tsp (approximately) sea salt

Instructions

1. Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
2. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
3. Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
4. Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
5. Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

***Basic fudge recipe from Giada de Laurentiis