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Nutella Fudge with Sea Salt

Jake, a man who loves Ferrero Rocher candies and had never tasted Nutella, proclaimed that there was no possible way that he could like Nutella.  It sounded "gross."  Clearly, there is a disconnect here.  Chocolate and hazelnut are the primary ingredients in both treats.  So, I made him try it one day and, to his amazement, he liked it!  Imagine that!  So you can imagine the happiness that Nutella fudge brought to our house.  We also took a batch to my in-laws' house at Christmas and the word "heavenly" was used once or twice. (Also heavenly: Elmo punch.)

This fudge is super sweet, so please don't skip the sea salt on top.  It makes a huge difference, and somehow the flavor diversity makes you think that there is less sugar in the fudge making it less of a sweet overload.  Which, of course, means that it isn't as bad for you.  Logic, people!  Use your heads!  I should totally start a healthy living blog.

Nutella Fudge with Sea Salt 1 (14 oz. ) can sweetened condensed milk 1 tsp vanilla extract 8 oz. bittersweet (approximately 60% cacao) chocolate chips 1 cup Nutella, room temperature 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces Sea salt, approximately 1/2 tsp

Spray the bottom and sides of an 8- by 8-inch baking pan with cooking spray and line with parchment paper, leaving a 2-inch overlap on the sides (the spray keeps the paper in place while you are working).

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

Form a double-boiler by setting the bowl on 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, about 5- 7 minutes.

Scrape the mixture into the prepared pan and spread the top smooth and sprinkle with the 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 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Source: Cookin' Canuck

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