Christmas Cookie Week: Chocolate Nutella & Sea Salt Fudge

Christmas Cookie Week

Welcome to Christmas Cookie Week!! I had no idea Erin was hosting this on her cooking blog until Renee posted about it, and now I can’t wait to see all the recipes at the end of the week! I may make some cookies later on, but for now I figured I’d contribute quite possibly the best fudge you’ve ever had.  Ever.  IN YOUR LIFE!!!  I know they’re not cookies, but trust me, you’ll want to make an exception for…


You only need 6 ingredients:

Chocolate Nutella & Sea Salt Fudge– 1 Tablespoon Butter, For Greasing Pan
– 1 can (14 Oz) Sweetened Condensed Milk
– 1 teaspoon Vanilla Extract
– 8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
– 1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
– 3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
– ½ teaspoons (approximately) Sea Salt

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, and butter.

Gratuitous Nutella shot


Dump everything in a bowl!

Form a double-boiler by setting the bowl over 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.

[Insert picture of chocolate mixture melting in the double-boiler here. (aka I forgot to take a picture of this step BOTH times I made the fudge.)]

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.

Fudge in the fridge!

Once the fudge is chilled, 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.

Chocolate Nutella & Sea Salt Fudge

Yeah, this fudge is AMAZING. There’s just something about chocolate and sea salt that is quite possibly the best combination ever. Make the fudge. Impress your family and friends. Or make it for yourself and eat the whole pan. I was tempted. I’m pregnant, I’m allowed.

Original recipe can be found here.



  1. I love nutella and salted chocolate, so I have a feeling I would adore this fudge. I’ll have to try this recipe

  2. Salty, chocolatey goodness? Yes, please! I’ll definitely have to try this recipe. The fudge recipes I’ve made in the past never turn out quite right. Hopefully I have better luck with this one.


  4. I literally just saw this on Erin’s blog! These look amazing, can’t go wrong with nutella!

  5. Lacey! This looks SO AMAZING, and I must try this sometime soon. I’ve never made fudge before, but it sounds easy enough and the end result looks worth it!

    Thanks for participating, lovely!

  6. OMW – yummmmmm!

  7. Oh. My. Delicious.

    Pretty sure this will be favors for my wedding. Done and done.


  8. It turned out! But I didn’t find the quite right chocolate and I think it made it a little too rich. Always something with me and fudge like I originally said. lol But oh well, it was pretty darn good anyway.


  1. […] Cookies! Cait blogged about her family’s Chocolate Chip Cookie tradition! And Lacey shared Chocolate Nutella and Sea Salt Fudge! Are you thinking of participating in the Cookie Week? If so, post your favorite recipe(s) and send […]


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