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.
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
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
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.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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.
Nutrition
More easy fudge recipes
Recipe originally published July 2016
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! 🙂
Yum! I love chocolate and peanut butter together. A match made in heaven!
Absolutely! Enjoy!
Hi these look amazing, where is the recipe for the homemade nutella though? Am i totally just scrolling past?
Hi Kayleigh! I make my own blending whole roasted hazelnuts in the blender (a food processor works too)- I slowly add cocoa powder and if I want it sweet, I add some granulated sweetener or sometimes honey. 🙂
Where is the cocoa?
Hi Angela, it’s in the ‘nutella’ 🙂
Need, want, love!! Those bite marks too…they’re perfect 🙂
Thanks so much, Averie- You’re a champ!
Our walk to your hotel yesterday was a pretty legit workout I would say…
Anything other than peanut butter in Australia is outrageously priced. $14 for a tiny jar, I don’t think so.
These look disgusting… 😉 Bye
Seriously, I have bleeding spots on my legs!
i love that your muffin tin is getting a workout…. but I think it still needs a good muffin top, so don’t work them out too hard. LOL! yes, I am corny. 😉
p.s checking in on you. Hoping you are doing well. xxoo
Hahaha amen 🙂
Thanks dear- Will email in the morning 🙂
Yum!! Most fancy nut butters over here are at least £8-10, so that’s like $15-20. I just stick to plain old peanut butter. Am I the only one that thinks 50 hazelnuts doesn’t sound like a lot for a whole jar of Nutella? Gotta make room for all that delicious sugar, I suppose.
It’s insane, I used like 200 for maybe their mini tubs!
Work it, work it, muffin tin! I tried making walnut butter once and it was ehhhhhhhh, not bad but not good either. I guess I took it out too early or walnuts don’t make the best nut butter. What I do want to try is a homemade almond butter or cashew butter for sure! I’d probably just eat the whole jar! XD Anyhow, these look so unreal and tasty! Chocolate is my kryptonite–surprise? I think not!
Oooo walnut butter- that’s a good one to attempt!
I need you to send me some homemade Armantella! Seriously, this looks awesome. I’ve never made my own nut butter, but the newest grocery store near my house has a station where you can make your own there.
Ohhhhhh that’s right!!!! Maybe you could mix it all and make kellytella.
I love how you add salt to the top. That is clutch. I made avocado fudge using a recipe like this, it was delicious. Definitely saving this one!
Thanks, Ellie- Hope you enjoy it!
Armantella! Haha…I love it. You could start marketing it. It would be Australia’s next biggest thing since sliced bread…or should I say Australia’s next biggest thing since Vegemite? I’m digging how easy this recipe is. I’m thinking I need to get out my muffin tins this weekend and put them to work! (They’ve been way too lazy lately…)
Haha, those damn lazy muffin tins! I would love to one day take over vegemite!
Yummm! I love Nutella. I don’t make my own nut butter, but I should really start; especially since it’s so easy. The most expensive nut butter I’ve seen is the jars of Buff Bake. It tastes amazing, but one store sells it for $18.99 and the jar is tiny! It’s only 368g! I don’t buy it from there… I have a cheaper source 😉 But, it’s only a once in a while indulgence.
WHAT!!!!! That is beyond insane!
How do you make your almond butter?