I’ve talked about Nutella before, it’s the ooey, gooey stuff near the Peanut butter in the grocery store and it is made from hazelnuts. Traditionally it is Italian, but it is fast becoming a mainstay in lots of American homes. You can put in on cookies, sandwiches or desserts-which I’m rather fond of…
1 tablespoon butter, for greasing pan
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
8 ounces bittersweet or semisweet chocolate chips
1 cup Nutella, at room temperature
3 tablespoons unsalted butter, at room temperature, cut into 1/2 inch pieces
1/2 teaspoon sea salt (optional)
Grease the bottom and sides of an 8-inch square baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides. In the top of a double boiler, stir together sweetened condensed milk, vanilla, chocolate chips, Nutella and 3 tablespoon butter. Place over the bottom of the double boiler with simmering water, making sure the bowl doesn’t touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes. Pour the mixture into the pan, spread the top evenly and sprinkle with the sea salt. Refrigerate until the fudge is firm.
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 squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.