serves 64
difficulty Moderate
equipment
  • 9x9 inch baking pan
  • parchment paper
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
    butter (for greasing pan)  
  1. grease the bottom and sides of an 9x9 inch baking pan with butter.
  2. line the pan with parchment paper, leaving a 2-inch overlap on the sides.
  3. lightly butter the bottom of the parchment paper.
  4. in a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, nutella, and butter.
  5. form a double-boiler by setting the bowl on a medium pot of gently simmering water. do not allow the bowl to touch the water. stir until the chocolate is fully melted - about 15 minutes.
  6. pour mixture into the prepared pan, scraping the bowl, and spread the top smooth with a spatula. sprinkle with sea salt. refrigerate overnight (or minimum 2 hours).
  7. using the overhanging parchment paper, lift the fudge out. peel off the parchment paper.
  8. cut the fudge into 64 pieces. store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
  1 whole 1 whole (14 oz. ) can sweetened condensed milk  
  1 tsp 1 tsp vanilla extract  
6 oz   6 oz dark baking chocolate (70% cacao)  
2 oz   2 oz semi sweet baking chocolate  
  1 cup 1 cup nutella (room temperature)  
  3 tbsp 3 tbsp unsalted butter (room temperature, cut into 1/2-inch pieces)  
  1/2 tsp 1/2 tsp coarse sea salt