This simple Nutella fudge is smooth, rich and so so easy to make! You only need three ingredients (which you probably have in your pantry already!) for this delicious sweet snack.
So, what’s the secret? Using a combination of chocolate and sweetened condensed milk for the base of the fudge gives you a lovely and creamy texture without fussing over a candy thermometer and a hot stove!
These delightful fudge squares make the perfect DIY gift for Christmas or birthdays. I love to wrap up a couple of squares in cellophane with a pretty ribbon. It always gets rave reviews from friends and family!
If you’re after a bit of variety, you can try my 3 Ingredient Oreo Fudge or my 3 Ingredient Peanut Butter Swirl Fudge. Make your own beautiful selection of fudges for special occasions which has something for everyone!
Ingredients in Nutella Fudge
- Nutella (or other Chocolate Hazelnut Spread): the key ingredient in this recipe is a high-quality chocolate and hazelnut spread such as Nutella. This will give you the perfect nutty flavour which makes Nutella so addictive!
- Milk Chocolate: use a high-quality milk chocolate which will melt down easily. I use a block of baking chocolate and chop it finely. You can also use high-quality milk chocolate chips or melts which are designed for melting (NOT compound chocolate).
- Sweetened Condensed Milk: use full-fat sweetened condensed milk for the best result. 395 g (14 oz) will be equivalent to one can for most countries and brands.
How to Make Nutella Fudge
Follow along with these step-by-step instructions to guarantee a perfect fudge!
1. Place all three ingredients in a large, microwave-safe bowl. Give them a light stir so all the ingredients are covered in sweetened condensed milk.
2. Microwave on high power (I use an 1100 watt microwave – adjust accordingly) for 1 minute. Stir VERY WELL. This will stop the chocolate from burning and seizing up. Microwave for a further 30 seconds. Stir very well again! If the chocolate still isn’t fully melted, microwave in further 10 second bursts until the mixture is completely smooth.
3. Work quickly to scrape the mixture into your prepared pan (the fudge will set fast!).
4. Use the back of a spoon to smooth out the surface of the fudge. Refrigerate for 3 hours or until firm and slice with a hot knife.
Top Tips & FAQs
Can I use add-ins?
Yes! Add some chopped nuts, chopped dried fruit, or crushed cookies such as Oreos. The possibilities are endless! Just remember than any fresh ingredients (fruit, biscuits etc.) will reduce the overall shelf life of the fudge.
Why didn’t my fudge set?
You need to heat the fudge mixture for longer: un-set fudge most commonly occurs when the mixture hasn’t been heated for long enough. Make sure to follow the recommended cook time and adjust your microwave’s power or time settings if it is more than or less than 1100 watts.
You’re using compound chocolate: It can also be because you are using compound chocolate which doesn’t set properly once melted. Make sure to use high-quality baking and melting chocolate.
Also check that all of your ingredients are within their best-before dates.
Why is my fudge grainy?
In chocolate-based fudge, this will only happen if your chocolate is burnt or has seized. Make sure that:
- You use a high-quality chocolate suitable for melting.
- You use a microwave-safe bowl.
- You stir frequently between cooking to give the chocolate a chance to melt from residual heat.
- You reduce your microwave cooking time or power if it is more than 1100 watts.
- Your bowl is clean with no water residue.
Luckily fudge lasts well even when un-refrigerated. Keep the set fudge for up to 2 weeks in an air-tight container. If you live in a particularly hot environment, you should keep the fudge in the fridge.
- ½ cup Nutella (or any other hazelnut chocolate spread)
- 400 g (2 cups) blocks of milk chocolate, roughly chopped
- 395 g (14 oz) can of sweetened condensed milk
- Line a 20 x 20 cm (8 x 8 inch) square pan with baking paper.
- In a large microwave-safe bowl, combine Nutella, milk chocolate, and sweetened condensed milk.
- Microwave for 1 minute on high power. Stir well. Microwave for 30 seconds. Stir well. Microwave in further 10 second bursts, stirring in between, until all chocolate has melted and mixture is thick and smooth.
- Working quickly, scrape the fudge mixture into the prepared pan and smooth out with the back of the spoon.
- Refrigerate the fudge for 3 hours or until firm. Slice with a hot knife for clean squares.
- Keep fudge un-refrigerated in an airtight container for up to 2 weeks (only refrigerate if your environment is very warm).
Substitutions & Tips
- Chocolate: you can substitute milk chocolate blocks with milk chocolate chips. Make sure you use 400 g (2 heaped cups) of high-quality milk chocolate chips which are designed for melting. Avoid compound chocolate.
- Sweetened condensed milk: you can use skim sweetened condensed milk. Do not substitute for any other types of milk.
- I love making Nutella fudge into gifts for friends and family. I cut it into small squares and wrap a couple of squares in cellophane then tie it up with a colourful ribbon.
Nutrition Information:Serving Size: 1 Square
Amount Per Serving: Calories: 290Total Fat: 13gSaturated Fat: 7gCholesterol: 8.1mgSodium: 57.5mgCarbohydrates: 38.1gFiber: 0.3gSugar: 37.3gProtein: 4.9g