The ingredients you'll need are:
1.5 sticks of butter (2/3 cup)
3/4 cup Nutella
1/2 cup milk
1 tablespoon Vanilla
1 lb Powdered Sugar
1 lb Brown Sugar*
*The type of brown sugar you use will determine if your Nutella fudge has ether a Nutella flavor or a more of a hazelnut mocha flavor. Dark brown gives the mocha effect due to the deeper taste, yet light brown gives way to the Nutella flavor. If you make it with dark brown sugar, I suggest trying a cube of the finished product in a cup of coffee to add flavor!
Step 1: Mise En Place
- Sift powdered sugar into mixing bowl, add the Nutella and vanilla to the bowl as well, and mount to mixer or set aside. (To easily measure Nutella, use two spoons to scrape, and let it be warm when you're working with it Give it a tap or shake to level.) Attach the mixing paddle to the mixer, or prep a hand mixer. Its not recommended to try this without some sort of electric mixer, and if you're doing this by yourself for the first time, you may want some help holding the bowl to scrape it into a pan. Be careful not to burn yourself on the transfers between stove, mixer, and pan. Place a hand towel between your mixer and pan for holding the boiling bot and to sit it on when you're working with the mixer.
- To a medium or large sauce pan that does not have Teflon or nonstick adhesive, add the brown sugar, milk, and butter. Allow the milk to dissolve the brown sugar and give it a stir or two. Set a timer for two minuets without starting it, and begin cooking. The timer will begin a countdown once the brown sugar starts to boil, but only when it reaches a rolling boil.
Step 2: Cooking and Finish!
Bring the mixer to power slowly, so that it doesn't kick powdered sugar out and mess the counter. Mix for a minute or two and observe the consistency. It should slow when the mixer stops, and if you pull a small piece, it'll have a fudge consistency. If it's too soft, add a small bit of powdered sugar until it firms up. If it's hard immediately, you've over-boiled it. You may be able to save this by adding a little milk, vanilla, or coffee; but normally once it's been over-boiled the entire mixture is burned and you'll have to start over. I included a picture below of what the brown sugar mixture looks like when I start the timer, just so you have an idea of what I consider a "rolling boil".
Also, the way I butter the 9x13 pan is by taking a stick of butter lightly over the pan, and smoothing it out with my hands. I find this keeps the fudge from drying out without leaving a greasy film over the fudge.
Have fun with this recipe. I was unsure about sharing such a great secret, but what's the point in having great food if it's not shared? Leave comments and feel free to message me if you have questions!