Project Description


I love every recipe I share with you all. But this one…

This one is special.

I went into this baking endeavor not even knowing if it would turn into the dessert everyone knows as “fudge,” or if I would be left with a messy kitchen and a pan full of goo. You see, I’ve only tried to make fudge once, several years ago. I had planned on giving it out to friends and family for the holidays. After buying all of the ingredients and attempting to make several batches, it never set properly and I never tried to make fudge again. I felt like a big, ‘ol fudge-making failure.

Until now.

Not only is this fudge easy, it tastes awesome! After sampling it for the first time, I called my husband over and asked him, “Does this taste as good as I think it does?” Like, maybe my mind was playing tricks on me since I wanted, oh so desperately, to master this dessert. He confirmed – it was amazing. Rich, creamy, and Nutella-y. What more could you ask for?

Incredible Nutella Fudge

Recipe Type: Candy
Author: Jennifer
Serves: Makes 25-35 squares, depending on size
Easy and yummy Nutella fudge.
  • 1/2 cup salted butter (you can use unsalted, but the salt brings out the sweetness)
  • 1/2 cup whole milk or half and half
  • 1 1/2 cups light brown sugar
  • 1 1/2 teaspoons vanilla
  • 1 cup Nutella
  • 2 1/2 cups – 3 cups confectioner’s sugar
  1. Grease an 8×8 pan. Place the confectioner’s sugar in a mixing bowl and set aside.
  2. Melt butter over medium low heat. Add the milk and light brown sugar. Bring to a hard, rolling boil over medium heat and then boil for about 2 minutes, stirring constantly. Remove the pan from the heat and quickly add the vanilla and Nutella. Stir until the Nutella is melted.
  3. Carefully pour the hot Nutella mixture over the confectioner’s sugar and mix quickly until completely combined. Once everything comes together, it will set pretty fast. If your fudge is liquid-y, add more powdered sugar. Pour/scoop the fudge into your greased 8×8 pan. Press the fudge into the pan, if needed. Chill for 2 hours.