Nutella Fudge

Nutella, you are perfect. If I had a faster metabolism, I would eat Nutella straight out of the jar. Nutella in fudge form? Taste bud explosion. Nutella fudge paired with sea salt? Taste bud explosion to the max. I love the combination of sweet and salt. I think the salt cuts the sugar and makes it more palatable. Other favorite sweet/salt combinations of mine include chocolate-covered potato chips, movie popcorn plus M&Ms, and Wendy’s french fries dipped in a chocolate Frosty.

This recipe is super easy. Mix a bunch of stuff together over a double boiler and POOF… fudge awaits!

Yield: About 25-36 fudge squares

Nutella Fudge

Nutella Fudge

Nutella, chocolate, and sea salt combine to make a rich and decadent treat!

Prep Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes


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


1. Spray the bottom and sides of an 8×8-inch baking pan with non-stick spray. 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.


Your yield will depend on how big or small you cut your fudge squares.

Recipe credit: Cookin' Canuck

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