Recipe: Giada De Laurentiis’ Nutella Fudge

One of my co-workers mentioned that she stopped reading my web site months ago when I “started cooking healthy.”  Jill, this one’s for you.

Fudgy.  Sinfully sweet.  Nutella.  Giada De Laurentiis.  How can you go wrong?

This recipe is super simple to make and will take care of your sweet craving very nicely.  Especially if you happen to have a jar of Nutella taking up real estate in your pantry.  I was first introduced to Nutella when I was a kid and we lived in England for a few years.  To this day, my favorite way to eat it is from the jar with a swipe of my finger a spoon.  Which is precisely why I hide the jar in the back of the baking cabinet.  So I don’t get tempted by it.  If you’re not a purist, after making this fudge, these self-frosting cupcakes are another good way to indulge in your Nutella fantasies.

Surprise Saturday post – happy weekend!

July 1, 2011 – Bonus Photo

The one on the left is mine. The mask a creation from camp this week. Love it.

Chocolate Nutella Fudge with Sea Salt
Recipe courtesy of Giada De Laurentiis

Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2-inch 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 chips, Nutella, and butter.

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.

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.

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.

Makes approximately 50 3/4-inch squares.