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2 ingredient nutella fudge
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2 ingredient Nutella Fudge – without condensed milk

Rich and decadent, but incredibly easy to make, this Nutella fudge requires just 2 ingredients. Made without condensed milk, this amazing fudge is prepared within 5 minutes ready to devour in under 60 minutes
Course Dessert
Cuisine American
Prep Time 5 minutes
Refrigeration 20 minutes
Total Time 25 minutes
Servings 15 -20 slices

Ingredients

  • ¾ cup (222g) Nutella see note 1
  • 1 ½ cups (250g) chocolate chips see note 2

Instructions

  • Grease and line an 8 inch (20cm) square baking pan with baking/parchment paper. Allow an overhang of the baking paper for ease of removal.
  • Melt the chocolate: The chocolate can be melted either on the stove top OR in the microwave see note 3
  • Add in the Nutella: Remove the bowl of melted chocolate from the microwave or stovetop and add in the Nutella. Use a rubber spatula or whisk to combine the two ingredients.
  • Once well combined, pour the mixture into the prepared lined baking pan.
  • Tilt the pan to distribute the mixture evenly. Smooth out the surface by gently shaking the pan which will remove bubbles and ridges.
  • Refrigerate or freeze: Refrigerate for about 40 minutes or until the fudge is firm see note 4
  • Remove from refrigerator: Once the fudge has set, remove it from the freezer or fridge. Using the overhang of parchment paper gently lift out the set fudge and place it onto a board.
  • Slice into serving portions: Dip a sharp knife into a glass of warm (not hot) water, wipe dry then slice the fudge into portion sizes you prefer. Repeat before cutting each slice. The knife should not be too hot, just warm or the chocolate will melt as you slice into the fudge.

Video

Notes

  1. Substitute Nutella with any other Hazelnut spread brand. Ensure that it has the same creamy consistency to that of Nutella.
  2. Use a finely chopped bar of chocolate or chocolate disks as an alternative to the chocolate chips. With these alternatives, I strongly suggest using a kitchen scale as opposed to cup measurements to weigh out your chopped chocolate or disks. The gram weight measurement should be the same as that of the chocolate chips.
  3. Stovetop instructions: Place a dry bowl that’s just big enough to sit on top of a pot of simmering water and add your chocolate chips into the bowl. Make sure the water doesn’t touch the bottom of the bowl. Keep the pot over low heat and stir the chocolate with a rubber spatula. Stir chocolate occasionally as it softens. Do not allow any water to come into contact with the chocolate: You don’t want to risk any water finding its way into your bowl of chocolate. It will cause it to seize making the chocolate unusable. Microwave instructions: Place chocolate in a dry heatproof bowl and only microwave for 30 seconds at a time, stirring after each time until the chocolate is smooth. Ensure that that the utensils you are using are always dry.
  4. You could also place the baking tin in the freezer for about 15 to 20 minutes. This will speed up the time the fudge takes to set.

Nutrition

Calories: 140kcal | Fat: 8g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 10mg | Sugar: 15g
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!