|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.|
(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.|
|See? I told you it would all work out.|
|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.