Get ready, get set, prepare your appetites (and waistlines)! I hold the firm belief that chocolate is a deliciously effective healing tool, which is based on years of personal research & testing. Assuming my research goes undisputed, this recipe could probably bring world peace and a spiritual calm the world has yet to witness. I have been a bit skeptical of all the desserts popping up that have sea salt as an ingredient, but to all the naysayers - you will want to give it a go, trust me. The below recipe is for Nutella Fudge with Sea Salt. It is beautifully simple and there's not a thing I would change. I do think a caramel addition would be nice; maybe drizzled on top? Anywho, here's the recipe, enjoy!
Grease an 8x8 pan and line with parchment paper.
*side note, I didn't learn about this parchment paper trick until last year - if you line the pan and leave a couple of inches overlapped on the sides, the fudge lifts right out of the pan. You can also then cut the fudge on the paper and have a near mess free clean up.
In a double broiler (or glass mixing bowl over gently boiling water - don't let the water touch the bottom of the bowl) mix the following ingredients: 1 C Nutella, 1 Bag (10oz) High Quality Bittersweet Chocolate Chips, 1 Can (14oz) Sweetened Condensed Milk, 3 Tbsp Unsalted Butter and 1 tsp Vanilla. I used Ghirardelli 60% cacao chips. I also couldn't really mix anything until it sat on the broiler for a minute.
Stir the mixture until completely melted and smooth. This should take about 7-10 minutes. Pour into prepared 8x8 pan and let cool in the fridge for at least 2 hours before cutting. I use a rolling pizza cutter to cut the fudge since it's a smother cut. Whether you use that or a knife, be sure to run it under hot water (and dry it) before cutting. I would recommend serving this slightly chilled - so maybe let it sit out for 30 mins or so, but not too long because it does get really soft REALLY quickly.
