I whipped up this tasty little treat from Tasty Kitchen last night! It was my first go at fudge and its fantastic!
1 tbsp butter for greasing
1 14 oz can of sweetened condensed milk.
1 teaspoon of vanilla
8 oz of bittersweet chocolate
1 cup of Nutella
3 Tbsp of unsalted butter
Grease the bottom of an 8×8 pan and line. The original recipe calls for parchment paper. I had none, so I used foil, and it worked out well! Sam actually had to fashion a foil “pool” in a dish that was way too large. It looked silly but it did the trick. The mixture holds shape more than you’d think when you pour it.
The original calls to mix all the ingredients together, then double boil. I’m picky about melting chocolate so i’ll share my process. First I double boiled the chocolate I had on hand. Unfortunately it was Nestle, but I didn’t want to run to the store. The chocolate is the showcase, so go with good quality. Really good quality, it will only help. Scarfenberger or Ghiradeli are good choices, just make sure its bittersweet.
On a side note, to double boil you bring water to a boil in a large saucepan and place a smaller saucepan floating on the water. Add your chocolate to the smaller saucepan. Chocolate is temperamental and will burn easily, this method ensures even distribution of mild heat.
I then added the Nutella and mixed well. I chopped my butter into small pieces and added it with the vanilla. When all of the ingredients were well incorporated, I whisked in the evaporated milk slowly. At this point it may look like the chocolate is going to hell. It’s not. Remove the small saucepan from the heat and stir, stir, stir. Tasty kitchen said stir for 7 minutes and they meant it! It will even out soon enough, then you can pour it in your foil boat! Sprinkle sea salt on top while it is still warm and let refrigerate for at least two hours.
Friends, this turned out truly tasty and highly recommended. Make it for christmas gifts and you will win!