difficulty Moderate
equipment
  • 20cm square pan
  • parchment paper
author Hannah Terry-Whyte
write-up Write Up
forked from Chocolate Nutella Fudge with Sea Salt Recipe
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
    butter to grease pan  
  1. grease the bottom and sides of a 20cm (8-inch) square pan with butter.
  2. line with baking paper, leaving an overlap on the sides (this makes it easier to remove the fudge from the pan once it’s set).
  3. in a medium glass or stainless steel bowl, stir together (insofar as you’re able) the sweetened condensed milk, vanilla, chocolate, nutella, and butter.
  4. make a double-boiler by placing this bowl over a medium pot of just-simmering water (making sure the bowl doesn’t touch the water).
  5. stir until everything has melted together and the mixture is smooth, about 5-7 minutes.
  6. pour/scrape the mixture into the prepared pan, smooth the top with a spatula, and sprinkle with sprinkles (ingenious!).
  7. refrigerate until the fudge is firm, at least two hours.
  8. remove the fudge from the pan and cut into little squares, using a knife (you might need to run the knife under hot water and dry it off before cutting).
  9. place in little patty-pan cases, if desired, and store in the fridge in an airtight container.
400 g 1 can 400 g (1 can) sweetened condensed milk  
  1 tsp 1 tsp vanilla extract  
230 g   230 g dark chocolate chips (or dark chocolate, chopped. Chips chopped chips chopped! (Ahem.))  
  1 cup 1 cup nutella  
50 g   50 g butter (room temperature, cut into small cubes)  
    sprinkles (to sprinkle (ingenious!))