My easy Nutella fudge is rich, decadent, and made with just 2 ingredients and 5 minutes of prep time! After one bite, you’ll never see Nutella the same way again. 

Sneaking spoonfuls of Nutella straight from the jar was a childhood habit that led to adulthood. Now, I find better ways to use this delicious spread, like adding an extra ingredient to turn it into fudge.

I feel a little silly sharing this Nutella fudge because it’s so simple, but my partner demanded I do- mainly because he saw just how much testing I did to get the proportions right. Now, the secret with this fudge is NOT using condensed milk or butter. Instead, I use a trick I learned in culinary school: using melted chocolate chips to thicken the mixture as it sets. You not only get a richer chocolate flavor, but the Nutella firms up just enough to melt in your mouth!

Table of Contents

1. Key Ingredients
2. How to make Nutella fudge
3. Nutella fudge variations
4. Storage instructions
5. Frequently asked questions
6. Nutella Fudge Recipe (Recipe Card)
7. More easy fudge recipes

Key Ingredients

• Nutella. I made my own, but you can use store-bought Nutella or any chocolate hazelnut spread you have on hand. I tested a few grocery store brands, and it worked the same (a sneaky tip for you not to spend the money for the “Nutella” price tag).
• Chocolate chips. I used semi-sweet chocolate chips since the chocolate spread will be plenty sweet, but you could use milk chocolate chips if you prefer.

Find the printable recipe with measurements below.

How to make Nutella fudge

Step 1- Prep work. Line a 12-count muffin tin or a 24-count mini muffin tin with muffin liners. 

Step 2- Melt the chocolate. In a microwave-safe bowl or in a saucepan on the stovetop, melt the chocolate hazelnut spread with the chocolate chips. Stir with a silicone spatula until combined. 

Step 3- Shape. Divide the fudge mixture evenly amongst the lined muffin cups and freeze for 2-3 minutes or until slightly firm, then serve and enjoy!

Nutella fudge variations

• Make fudge squares. If you prefer the traditional fudge squares, line a square baking dish with parchment paper and transfer the batter to the prepared pan. The fudge will have to freeze for a few minutes longer, but once it’s slightly firm, you can pop it out and slice it with a warm knife. 
• Add mix-ins. Take the fudge up a notch and fold in some chopped nuts (like hazelnuts or walnuts) or dried fruit. 
• Enhance the flavor. When I’m feeling fancy, sometimes I’ll add one teaspoon of vanilla extract to the batter or sprinkle the fudge with flaky sea salt when it’s out of the freezer. 

Storage instructions

To store: I wouldn’t recommend storing this fudge at room temperature, as the texture softens too much. Instead, store the leftover fudge in an airtight container in the refrigerator for up to 2 weeks. I like to separate the layers of fudge with parchment paper or foil to prevent them from sticking. 

To freeze: To keep fudge fresher for longer, you can freeze it in a freezer-safe container for up to 6 months. Let the fudge thaw overnight before enjoying it. 

Frequently asked questions

More easy fudge recipes

• Salted caramel fudge
• Banana fudge
• 2-ingredient peanut butter fudge
• Pumpkin fudge

Recipe originally published July 2016