Nutella fudge is incredibly easy to make, requiring just three ingredients and a few minutes of active time. It's creamy, delicious, and a hit with everyone who tries it!
114-ounce can sweetened condensed milk
small pinch of saltoptional
Spray an 8-inch square baking pan with cooking spray, then line the bottom with wax paper or parchment paper.
Combine the chocolate chips and Nutella in a medium microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval, until the chocolate is melted and the mixture is smooth.
Add the sweetened condensed milk and salt (if using) and stir until fully combined. Scrape into the prepared baking dish.
Refrigerate until set, about 2 hours. Slice and serve.
Uneaten fudge can be stored in an airtight container in the fridge for up to 1 week or in the freezer for about two months. If you freeze your fudge, you don’t need need to thaw it before serving. It’s actually delicious frozen.
*You can use any variety; I like milk chocolate best here. White chocolate chips will require more stirring than regular chocolate because they’re more difficult to melt
Be absolutely sure you’re using sweetened condensed milk rather than evaporated milk. Your fudge won’t set if you use evaporated
You can use a 9-inch square baking dish if you don’t have an 8-inch one. Your fudge will just be thinner than mine
Spray your measuring cups lightly with cooking spray before you measure the Nutella, that way it slides out of the cup more easily; you can also spray the spatula or spoon you use to scoop the Nutella.
You can make this on the stovetop if you don’t have a microwave. Set the pan over low heat and stir constantly until melted and smooth. Remove from the heat, transfer to a mixing bowl, and stir in the sweetened condensed milk.
I like to add a pinch of salt to my fudge when I mix in the sweetened condensed milk but that's not totally necessary; it just helps the flavors pop more.