Friday, December 20, 2013

Chocolate Nutella and Sea Salt Fudge

Rewind to a month ago, I would spend the girls' nap time working out, cleaning, sewing, stalking people on Facebook, you know the usual stuff. For the past week, my "nap times" have solely consisted of baking, baking some more and then "testing" all of the baked goods.  Yesterday I made peanut butter blossoms (an oldie but a goodie) and I took a stab at making a new treat, Chocolate Nutella & Sea Salt Fudge.
Yes, it does taste as amazing as you would imagine.  

I definitely licked the spoon, and bowl clean.

Chocolate Nutella & Sea Salt Fudge
1 Tbs butter for greasing the pan
1 can (14oz) sweetened condensed milk
1 tsp vanilla extract
8 oz high quality bittersweet 60% chocolate chips
1 cup Nutella, room temperature
3 Tbs unsalted butter, room temperature, cut into 1/2 inch pieces
1/2 tsp sea salt

Grease the bottom and sides of a 8x8 inch baking pan.  Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass bowl, stir together sweetened condensed milk, vanilla, chocolate chips, Nutella and butter. Form a double boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water.  Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
Scrape the mixture into the prepared pan, spread the top smooth with a spatula and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Once the fudge is chilled, 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 3/4 inch squares.  Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

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