Salted Nutella Fudge

Oh melted fudge, what could be better?

  So most days I check out blogs and drool over what everyone makes. Then I would email myself the ideas and usually forget about them.  Now that I have Pintrest I am actually going to try more things out, I think. It's a theory, let's see where it goes.

  Anyway, I have seen so many fudge recipes and have counted how many pounds I would put on if I made them all.  I figure about 300 pounds, give or take a few.  So I had to pick one.  And I found this one on Pioneer woman.  The thing that got me was Nutella and salt.  I love the salty sweet taste.  Much like chocolate covered bacon, which I also made, it sounds weird but tastes amazing.

I found the recipe on line, and didn't get my stuff together, I just threw it all in a  bowl.

  As this had Nutella I had to make it when Hubby was out, and I jammed this in with a few other treats one day. I thought this was so easy, and was so happy with how it turned out, that I promptly made myself sick eating it.  Yes I know, too much sugar makes me sick, yes I know better.  But you know when you are making 6 different things in a day you have to taste them all, or how else am I going to honestly blog about them?  I thought you would understand.

  So to make this you need very little.

Salted Nutella Fudge
From Tasty Kitchen on Pioneer Woman.

 -1 TBSP butter to grease the 8x8 pan
-14 OZ of sweetened condensed milk
-1 TSP vanilla extract
-8 OZ high quality bittersweet chocolate chips ( I just used the mini semi sweet ones I had)
-1 cup nutella ( I used the no name brand as it was $2 cheaper)
-3 TBSP unsalted butter at room temp ( I used cold salted butter, it's what I had)
-1/2 TSP sea salt ( I didn't measure I just sprinkled it on, I used too much too)

My no name Nutella. Please ignore the cocoa on the table, I was making like 6 things this day.

  So I just put everything in a bowl.  The recipe called for a 14 OZ can of sweetened condensed milk, but here they are all 8 OZ, so I had to measure.  And I think I may have added a little too much, because my finished fudge was a little soft.  Which is really fine, but you cannot set it out for long, must stay in the fridge.

(A little update, by the end of a week it was much more set, so maybe I needed to age it?  Do you even age fudge?  I have no clue what I am even talking about now, so carry on.)

 So to start I buttered an 8x8 baking pan and lined it with parchment paper.  My paper was not sticking so I put another pan inside to hold the paper in place until  I was ready.

Sort of looks gross and like it will not all mix together, but it does.

  Then I put everything in  a glass bowl, and I should have used a bigger one, but whatever it worked.  I then put it over a pot of water on the stove, making it a double boiler.  I watched it and stirred it every half minute or so until it all melted together and was fluid.

See? I told you it would all work out.

  I then quickly moved over to my pan and took a quick picture.  In the time it took me to take the picture the top was crusting, so I mixed it up and poured it into my pan.  I then took the salt and sprinkled it, and the top again crusted so fast that some of it did not stick properly.  No big deal.  I then put it in the fridge and left it for about 3 hours.

I took it out of the pan and it was too soft, so this is the best picture you are going to get, but it was so good! 

  When I took it out to cut it really stuck to the paper so I thought maybe I had to leave it longer. So I wrapped it and left it over night.  The next day I took it out and the same thing, it was sticking. So I cut it with a large knife, making sure to rinse with hot water and wipe it in between cuts then I sort of scrapped it off the paper and put it into containers and into the fridge.  ( after I ate a few pieces for quality control)

 People this fudge was amazing, and it still is as I have more than half of it left, and I don't plan to share!  Only problem is I can only eat a little at a time, which I will have to do or I may end up sharing, I don't know.  Either way, this was a nice easy fudge for a beginner like me, and I will make it again for sure.