Tasty Tuesday {oops I did it again: Nutella sea salt fudge}

There’s a lot going on this week. I may be eating my feelings. I sometimes wish I wasn’t someone who finds that baking sweet things helps cure what ails me, but I am what I am.

As I reached for the Nutella and a spoon, I thought to myself that it may not have been such a good idea to buy the big jar, just because it was on sale and was only about 5 cents more for twice the hazelnutty chocolatey goodness. As I spooned some into my mouth, I also thought perhaps I should do something with it other than eat it with a spoon. Straight from the jar. About a year ago I made a Nutella sea salt fudge. I remembered there were very few ingredients and wouldn’t you know? I had them all!

So, for those of you still awaiting your dentist appointment, you’ve probably got time to fit this one in.

What do you need?
1 cup of Nutella
1 tin of condensed milk {I use the 99% fat-free one … because that’s likely to make a difference considering the other ingredients!!} 
3 tablespoons of butter, cubed
1 teaspoon of vanilla bean paste
220gm {8oz} good quality dark chocolate, broken up
a couple of grinds of sea salt

nutella sea salt fudge 1

Now what do you do with it?
Line a slice tray with butter and baking paper and set aside.

Put all ingredients with the exception of the salt into a glass or stainless bowl.

Half fill a medium-sized saucepan with water, bring it to the boil, then reduce to a rolling simmer. You want to make sure that your bowl is not going to make contact with the water when you set it on top of the saucepan.

nutella sea salt fudge 2  nutella sea salt fudge 3  nutella sea salt fudge 4

Melt all ingredients together over the water, stirring constantly until smooth and glossy.

Pour the warm mixture into your prepared slice tray, sprinkle with sea salt and refrigerate for at least two hours. Overnight is better.

nutella sea salt fudge 6

Remove tray from the fridge, allow to sit for a few minutes, then gently lift your slice out using the baking paper. Using a sharp knife, warmed under hot water then dried, to slice cleanly through your fudge, cutting into bite size pieces.

Store in an airtight container in the fridge. Or take it to work and feed it to unsuspecting, but very grateful, colleagues.

nutella sea salt fudge 7

It’s SO good with your late morning coffee!

I hadn’t set out to make a sweet fudge this week. I had in fact set out to do the exact opposite, and talk about cleansing. Seems I might be doing that next week instead?! A shout out to my Little Sister who has started a 31 day challenge today. You’re a stronger girl than I am, and inspirational too!

5 Comments Add yours

  1. theloverlist says:

    Why did I read this during my lunch break? I’m starving and craving all sorts of naughty things now. Nutella and sea salt sound like an amazing combination. Another recipe to bookmark!

  2. You are a particularly evil person posting these delicious sweet treats. And I honestly want to know how you stay looking so great & trim when you make this stuff. Just who are you feeding it too? Bella, Beary, Bubba, work colleagues. Surely you can not be eating lots of it. If so, you should write a program of 12 weeks challenge for eating chocolate & still stay looking Amazing.

    1. Maybe that’s my million dollar idea Bel? 😉 x

  3. tylersat99 says:

    Looks delicious and too many calories. But I would eat it anyway:)

  4. Looks like I need to get baking!

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