Chocolate Nutella Fudge with Sea Salt

I often read recipes to get inspiration. Then, I use this inspiration to create recipes and dishes of my own. However, there are times when I come across something that I just have to try. And this recipe was one of them. Chocolate Nutella Fudge with Sea Salt from the Cookin Canuck. How could this not be delicious! Besides the fact that it sounded so simple. So, I added it to my “To Make” list and decided to try it out for Christmas.

Boy was I in for a treat! It was so easy to make with ingredients already kicking around in my pantry, and it was just as perfect as it sounded. In fact, it was absolutely divine and a huge hit with my friends. Try this one, you won’t be disappointed. Thank you Cookin’ Canuck!!!

Chocolate Nutella Fudge with Sea Salt

Recipe from the Cookin' Canuck

http://cookincanuck.blogspot.com/2010/12/chocolate-nutella-fudge-with-sea-salt.html

Makes 4 dozen fudge squares

Butter, for greasing pan

1 can Sweetened Condensed Milk (395 grams or 14 oz)

1 tsp Vanilla Extract

250 grams Bittersweet Chocolate (at least 60% cacao)

1 cup Nutella, room temperature

3 tbsp Unsalted Butter, cold and cut into pieces

Sea salt, approximately 1/2 tsp

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.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate and Nutella.

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. Stir in the cold butter. Remove the mixture from the heat and scrape 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.

When the fudge is set, run the sides of the pan under hot water for just a few seconds. This should loosen the fudge from the pan. Lift the fudge out of the pan, peel off the parchment paper, and place on a cutting board. Cut the fudge into 3/4-inch squares. Enjoy!