Nutella and Sea Salt Fudge
Fudge
- 1 tablespoon butter, for greasing pan
- 1 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 8 ounces, bittersweet (60%) Chocolate Chips
- 1 Cup Nutella room temperature
- 3 tablespoons unsalted butter, room temperature, cut into 1/2 inch pieces
- 1/2 teaspoons sea salt
Grease the bottom and sides of an 8x8 inch baking pan with butter.
Line the pan with parchment paper, leaving a 2 inch overlap on the sides.
In a medium glass or steel mixing bowl stir together sweetened condensed milk, vanilla, chocolate chips, Nutella, and butter.
Double-boil the mixture, stirring constantly until the chocolate chips are melted and the whole is smooth. 5-7 min.
Scrape mixture into the prepared pan spreading smooth with a spatula.
Sprinkle sea salt on top and refrigerate until the fudge is firm at least 2 hours.
Cut fudge into 3/4 inch chunks and store, refrigerated in airtight container or wrapped well in plastic wrap and foil.