2 Ingredient Nutella Fudge
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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.
The easiest Nutella fudge recipe you’ll make
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!
★★★★★ REVIEW
“I just made the Nutella cups, and they came out great and taste delicious. Thank you for the recipe.“ – Rosalie
Table of Contents
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 so you don’t have to pay the “Nutella” price tag).
- Chocolate chips. I used semi-sweet chocolate chips since the chocolate spread is already sweet, but you can use milk chocolate chips if you/ prefer.
Can I substitute the Nutella?
If you’re not a fan of Nutella, you can swap it for any nut butter or seed butter of your choice. I love using almond butter or peanut butter.
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 by folding in chopped nuts (like hazelnuts or walnuts) or dried fruit.
- Enhance the flavor. When I’m feeling fancy, I sometimes add 1 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 fudge layers with parchment paper or foil to prevent them from sticking.
To freeze: To keep fudge fresher longer, freeze it in a freezer-safe container for up to 6 months. Let the fudge thaw overnight before enjoying it.
Nutella Fudge Recipe
Ingredients
- 1 cup Nutella * See notes
- 2 cups Chocolate chips
Instructions
- Line a 12 count muffin tin or 24 count mini muffin tin with muffin liners and set aside.
- In a microwave safe bowl or stovetop, melt your hazelnut butter with chocolate chips. Whisk well, until combined.
- Divide mixture evenly amongst the lined muffin cups and place in the freezer for 2 minutes to firm up slightly and enjoy!
Notes
- Nutella: I like using homemade Nutella, but any chocolate hazelnut spread works.
- 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 fudge layers with parchment paper or foil to prevent them from sticking.
- To freeze: To keep fudge fresher longer, freeze it in a freezer-safe container for up to 6 months. Let the fudge thaw overnight before enjoying it.
Nutrition
More easy fudge recipes
Recipe originally published July 2016
This fudge is so easy and delicious, my new favorite go to for a sweet little snack
Thanks, Judy. So glad to hear you enjoyed it!
Do you have a recipe for homemade Nutella? Store bought has too much sugar
I sure do, Pamela- my homemade healthy Nutella. I’ve also linked it within the post itself.
I just made the nutella cups and they came out great and taste delicious Thank you for recipe
Thanks Rosalie- I’m so glad to hear you enjoyed it. Thanks for taking the time to leave a wonderful review!
Yum
Thanks Angela! So glad you liked it 🙂
I havent made this yet. Im in uk can i use dairy milk chocolate instead of choc chips. If so how much chocolate to a jar of nutella please x
Hi Katrina! That should work just fine. The recipe calls for 1 cup of Nutella, and then you’ll need about 340 grams of dairy milk chocolate, to equal the 2 cups of semi-sweet chocolate chips used in the recipe. Hope this helps! Let us know how you go 🙂
Nice
Thank you, Jan. Glad you enjoyed the recipe!
What can you use in place of coconut oil? For those people with coconut allergies.
I haven’t tried this without coconut oil, I’m afraid!
Hi! I like the recipe, looks yummy! However you might want to mention that store bought Nutella is not vegan, at least in the U.S. it contains cows milk!
Thanks again for the recipe!
That’s absolutely correct- Thanks, Sarah! Luckily, there are several vegan friendly packaged versions! 🙂