New Year’s resolutions tend to fill me with unwanted and unnecessary angst. I used to make a list at the end of every December. They were lists full of hope and promises to do better. My lists included some of the usual suspects:
1. Exercise more.
2. Use less foul language.
3. Eat less sweets.
4. Exercise more.
5. Be more patient.
So let’s talk about number 3, for example. Maybe your list includes, “Eat less sweets.” IF it does, you should quickly MAKE THIS FUDGE!! You wouldn’t want to miss it since you are going to be much better than I am with this resolution thing.
I saw this fudge before Christmas time on my friend Dara’s site from the Cookin Canuck. If you haven’t checked out her site before, you should. It’s filled with many yummy recipes. I couldn’t wait to give this recipe a try. I happened to have a gigantic jar of Nutella and some sweetened condensed milk in my cupboards. The stars were aligned yesterday. I also decided to finish my creamy Peter Pan Peanut Butter and add that to the mix. I am so glad I am sometimes spontaneous with my baking.
*My daughter took this photo above. She was my photo assistant today.
This fudge IS AMAZING. Easy and just too good to resist. I now know what I will make as gifts next year to give away: Nutella Peanut Butter Fudge! I added some fleur de sel to some of the fudge. My kids aren’t into the whole salty chocolate thing. Yet.
As you are thoughtfully composing your resolutions, nibble on this tasty fudge. I swear it will help you organize your thoughts better. Then you can pat yourself on the back with your fudgy fingers and smile!!
Go for a quick workout at the gym before you make this. Or walk your dogs. Very briskly. For an hour. Because you will eat the whole pan. I’m just warning you.
Chocolate Nutella Peanut Butter Fudge
Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tablespoons peanut butter (*only adaption I made)
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp
Grease the bottom and sides of an 8- by 8-inch baking pan with butter. 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, peanut butter, 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, 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 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
Makes approximately 50 3/4-inch squares.
by Cookin Canuck, adapted by Giada de Laurentiis
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