Bready or Not: Nutella & Sea Salt Fudge
"Oh, fudge!"
"Fudge" is used as a substitute for profanity, and I don't think it's just because the first two letters are the same. Let's put it bluntly: fudge is evil. It gets you in trouble.
It's chocolate, but more. The flavors can be mixed up easily. The texture is smooth and creamy. Some people can't stop eating potato chips because "you can't eat just one." I think that same argument applies to fudge. Yeah, it's rich. What, that's supposed to satisfy me with one bite? If only!
Nutella is good stuff. My son has Nutella on sandwiches every day, so it's a staple in my cupboard. Since this fudge already has strong chocolate, the Nutella acts to mellow things out and it also does a lot for the texture. It's smooooooth.
The sea salt brings out the complexities in the chocolate. Geez, that sentence looks awfully pompous, but it's the truth. This is why I now like to sprinkle sea salt on my chocolate chip cookies. Salt and chocolate are fantastic together. If I were to write fan fiction about it, I'd be all, "Chocolate X Salt OTP!!!!" (That's One True Pairing.)
Chocolate X Salt OTP in my mouth.
Nutella and Sea Salt Fudge
from Cookin Canuck
Ingredients
To grease pan:
1 Tb butter, or nonstick cooking spray
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
8 ounces bittersweet (60%) chocolate chips
1 cup Nutella (chocolate-hazelnut spread), room temperature
3 Tb unsalted butter, room temperature
1/2 teaspoons (approximately) sea salt
1) Spray or grease the bottom and sides of an 8- by 8-inch baking pan. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
2) In a double boiler, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter until the chocolate is melted and the mixture is smooth, 5 to 7 minutes.
3) Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
4) Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
OM NOM NOM.
"Fudge" is used as a substitute for profanity, and I don't think it's just because the first two letters are the same. Let's put it bluntly: fudge is evil. It gets you in trouble.
It's chocolate, but more. The flavors can be mixed up easily. The texture is smooth and creamy. Some people can't stop eating potato chips because "you can't eat just one." I think that same argument applies to fudge. Yeah, it's rich. What, that's supposed to satisfy me with one bite? If only!
Nutella is good stuff. My son has Nutella on sandwiches every day, so it's a staple in my cupboard. Since this fudge already has strong chocolate, the Nutella acts to mellow things out and it also does a lot for the texture. It's smooooooth.
The sea salt brings out the complexities in the chocolate. Geez, that sentence looks awfully pompous, but it's the truth. This is why I now like to sprinkle sea salt on my chocolate chip cookies. Salt and chocolate are fantastic together. If I were to write fan fiction about it, I'd be all, "Chocolate X Salt OTP!!!!" (That's One True Pairing.)
Chocolate X Salt OTP in my mouth.
Nutella and Sea Salt Fudge
from Cookin Canuck
Ingredients
To grease pan:
1 Tb butter, or nonstick cooking spray
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
8 ounces bittersweet (60%) chocolate chips
1 cup Nutella (chocolate-hazelnut spread), room temperature
3 Tb unsalted butter, room temperature
1/2 teaspoons (approximately) sea salt
1) Spray or grease the bottom and sides of an 8- by 8-inch baking pan. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
2) In a double boiler, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter until the chocolate is melted and the mixture is smooth, 5 to 7 minutes.
3) Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
4) Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
OM NOM NOM.
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