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Easy Nutella Fudge

Every year we have a neighbourhood girls’ night – a cookie swap with cocktails to relax and reconnect before the start of the holiday craziness. This year, one of the most popular items was Nutella fudge; easy to make in large batches, and a total hit. It was originally topped with crunchy sea salt, which is brilliant but didn’t last in 11 tins for the swap; next time I make it I’ll sprinkle it with coarse salt immediately before serving, so that it doesn’t melt. Or leave it out altogether – my 7 year old is not as enamoured with the idea of salted sweets as I, and he loved the Nutella fudge straight-up. Either way, it makes a great last-minute gift.

Nutella Fudge

adapted from Cookin’ Canuck

Butter, for greasing pan
1 (14 oz.) can sweetened condensed milk
1 tsp vanilla
8 oz. good quality chocolate chips
1 cup Nutella, at room temperature
3 Tbsp butter, cut into pieces
1/2 tsp crunchy sea salt (optional)

Butter the bottom and sides of an 8×8″ baking pan, then line the pan with parchment paper, leaving a 2 inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Set the bowl on a pot with a few inches of simmering water, making a double boiler. (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.

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 1-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

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