I first made this fudge last Christmas, took some blah pictures of it, and then never actually blogged about it. This year I made it again, waited until it was dark outside, and then tried to take pictures. Once again, I wound up with blah pictures but I decided to post it anyway =). This recipe is a variation on Eagle Brand’s Foolproof Chocolate Fudge recipe. The only fault I have with this type of fudge is that it becomes too soft at room temperature, so you have to keep it refrigerated. However, you’ll find no fault with the flavor. I looked at 3 different stores for hazelnuts, but apparently everyone else had either bought them all up or they never had any. Either way, I couldn’t find any and just had to leave my fudge plain. I think it would be delicious with some chopped hazelnuts though. A nice twist on traditional chocolate fudge. Enjoy!
Chocolate Hazelnut Fudge
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 tsp hazelnut extract
8 ounces Hershey’s special dark chocolate chips
1 cup Nutella (chocolate-hazelnut spread)
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
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 bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter. Microwave in 30 second intervals until chocolate chips are melted and mixture is smooth.
3. 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.
4. Once the fudge is chilled, 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.
*adapted from Tasty Kitchen