It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month’s assignment was yet another total discovery as it was completely new to me. I am so happy when I get the opportunity to get to know another passionate blogger! And this time it was Christina of Mis-Cakes Oven Adventures! She is a Canadian mother of 2 who lives in Vancouver. I loved so many of her creations, it was hard to choose, but the fact that this fudge has Nutella in it, made things a bit easier for me. I just cannot resist anything made with Nutella! In fact, before making this I had told my husband I would be giving it to him to take to work (you know… just so I would not eat the full thing by myself!), but after tasting it, I changed my mind. It was just way TOO good to let it go. My little ones and me have been going at it steadily in the past few days… HAHAHAHA I slightly changed Christina’s recipe (I only used dark chocolate, both because I don’t like milk chocolate so I never have it handy and because I thought dark chocolate would make the final result less sweet – Nutella is already quite sweet for me) and I left out the espresso powder so my little ones could eat it too. You can check out her original recipe here, if you want to use it. I also added the salt just before serving the fudge as I found that the crystals would melt (!) otherwise. I loved the contrasts: sweet, but not overly, nutty and a little salty. YUM!
Thank you so much for a fantastic recipe Christina! Please, make sure you drop by Christina at Mis-Cakes Oven Adventures and check out her beautiful site!
- 395 gms – 14 oz. sweetened condensed milk
- 225 gms – 8 oz. dark chocolate chips
- 280 gms – 1 cup Nutella, at room temperature
- 40 gms – 3 tbsp unsalted butter, at room temperature and cut into small pieces
- 1 tsp vanilla extract
- ½ tsp (approximately) sea salt (I used blue Persian salt)
- Butter, for greasing the pan
- Grease the bottom and sides of a 20×20 cm – 8×8 inch baking pan with butter. Line the pan with baking paper, leaving an overlap on the sides.
- In a large heat proof bowl put the sweetened condensed milk, Nutella, dark chocolate chips, chopped butter and vanilla.
- Cook in a double boiler, stirring, until it is smooth and all the chocolate is melted.
- Once the mixture is smooth, pour it into the prepared pan and smooth the top with a spatula.
- Now you have 2 options: you can sprinkle with sea salt or leave it plain. I left mine plain as I found that the salt melted after a little bit!
- Refrigerate until the fudge is firm, for at least 2 hours.
- Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge.
- Using the overhanging baking paper, lift the fudge out and peel off the baking paper. Cut the fudge into small squares.
- Store in the refrigerator in an airtight container.
- Sprinkle the fudge with salt just before serving it.