This post may contain affiliate links. See my disclosure policy.
This 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.
Nutella was a staple in our house growing up, and I’ve made sure to carry that tradition into my home today.
We started most mornings with Nutella on toast or bananas, but more often than not, we would sneak spoonfuls straight from the jar. But when I figured out how to work Nutella into dessert recipes, that was a big game-changer.
Between nutella cookies, nutella brownies, and fudge, the opportunities are limitless. This fudge recipe, in particular, has been a family favorite for years.
Table of Contents
Recipe highlights
- 2 ingredients. Homemade Nutella and chocolate chips are all that’s needed to make this decadent fudge.
- No-bake. You know how much I love those! No baking means no sweetened condensed milk, no boiling, and no straining your eyes over a candy thermometer.
- Easy to make. Like my maple fudge, all you need is a microwave and 5 minutes to make the fudge. The rest of the time is spent letting them firm up in the fridge.
- Perfect texture. For having no condensed milk or oil, the texture is still undeniably thick and creamy.
What we love most about this fudge recipe is how perfect it is for sharing. Every time I make this fudge, it’s always a hit with family and friends. It doubles as an easy-to-make-ahead recipe I can prep the night before and grab on my way out the door.
Ingredients needed
As I mentioned, you’ll only need 2 ingredients to make one of my all-time favorite sweet treats.
- Nutella. I made my own, but you can use store-bought Nutella or any chocolate hazelnut spread you have on hand.
- Chocolate chips. To thin out the Nutella to a fudgy consistency. 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!
Recipe tips and 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.
- Store it in the fridge. When I’m making this fudge in advance, I’ll refrigerate it overnight so I don’t have to worry about forgetting it in the freezer.
- 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 1 teaspoon of vanilla extract to the batter or sprinkle the fudge with flaky sea salt when it’s out of the freezer.
- Switch up the chocolate. I find Nutella goes surprisingly well with white chocolate or dark chocolate, so feel free to use either in place of semi-sweet chocolate chips.
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
This Nutella fudge recipe is vegan if you use a vegan-friendly chocolate hazelnut spread or make your own, as traditional Nutella has milk powder in it. You’ll also want to use vegan chocolate chips.
If you’re not a fan of Nutella, you can swap it for any nut butter or seed butter of your choice.
More easy fudge recipes to try
- Salted caramel fudge– Smooth, creamy, and melts in your mouth.
- Banana fudge– Don’t knock it till you try it. My family loves this recipe!
- 2-ingredient peanut butter fudge– Instantly satisfy your sweet tooth.
- Pumpkin fudge– Made with creamy cashew butter and sweetened pumpkin.
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
Nutrition
Recipe originally published July 2016 but updated to include new information for your benefit.
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! 🙂