This year I adapted the recipe for my friends delicious peanut butter fudge and came up with this. This makes a very smooth, creamy and delicious chocolate fudge.
Shirley’s Chocolate Nutella Fudge
This year I adapted the recipe for my friends delicious peanut butter fudge and came up with this. This makes a very smooth, creamy and delicious chocolate fudge.
Shirley’s Chocolate Nutella Fudge
Ingredients
- Granulated sugar, water, butter, salt, Eagle Brand Sweetened Canned Milk, semi sweet chocolate chips, marshmallow fluff or creme, Nutella hazlenut spread,, vanilla and chopped nuts.
Instructions
Shirley’s Chocolate Nutella Fudge
One 12 oz. package semi sweet chocolate chips (or bittersweet if you like darker chocolate)
One 10 oz. jar marshmallow cream/fluff
One cup Nutella hazlenut spread
Put these ingredients into large bowl and microwave just long enough to
soften the chocolate chips. Set mixture aside.
Cooked syrup directions
4 cups granulated sugar
One can Eagle Brand sweetened condensed milk
1/3 cup water
One 4 oz. stick butter
a pinch of salt
Put ingredients in a large saucepan, stir to combine and cook over
medium heat until mixture comes to a full boil (stir constantly) once it comes to a boil
lower heat to low and cook for 6 minutes, stirring constantly.
Pour syrup mixture over dry ingredients and stir till combined and smooth. Add 2 teaspoons Vanilla
and One cup chopped pecans or walnuts. Stir to combine. Scrape into buttered 9″X13″ Pyrex dish.
Refrigerate till set, cut into squares, remove from pan and wrap well with foil wrap. Keeps well for 1 week
Can this be used as a filling or frosting for cakes/cupcakes?
This recipe would not be spreadable as it is a recipe for fudge. It will harden.
This recipe makes a fabulous tasting fudge. My only difficulty was not letting the sugar dissolve sufficiently thus there was a slightly gritty mouth feel. Not enough to ruin the fudge but I so love a silky smooth feel. Other than my own failure of technique, this is an outstanding recipe and I thank ShirleyW for sharing it. Now as soon as I finish eating this batch, I'll try the peanut butter version. Well done you, ShirleyW!
http://www.kitchendaily.com/2010/03/03/secrets-to-smooth-fudge/ Try this info from a food scientist on why your fudge was (grainy/sugary/crystally). It is not because your sugar didn't dissolve, it's how it reformed. I can't wait to try nutella fudge, it sounds wonderful.
hmmmmmmmmmmmmm
BlissMiss, thank you so very much for the link...now I have to make another batch...hoping I can get out the kitchen door with all this added weight!