Introduction: Nutella Fudge!
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About: I'm just a nifty guy from Kentucky. I enjoy making things and have a fascination for cooking, books, and Japanese culture. I currently work at Amazon and enjoy my spare time by cooking, crafting, and browsing …
Hello! This instructable will teach you how to make my version of Nutella fudge. It's great to eat as a dessert, and makes good finger food at a gathering. I modified an old peanut butter recipe I had to Nutella by observing the liquid content of each. I made up for the fact that Nutella has more liquid by adding dashes of powdered sugar here and there. I plan to explore this recipe even more with weird combinations and ingredients. Feel free to alter it and explore for yourself. I used a kitchen aid mixer for the final mix, but it is possible to do the recipe by hand. I sifted the powdered sugar though I'm not completely sure if it makes a difference, I just feel it results in a better on the tongue melt for the fudge.
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*
9x13 pan
*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!
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*
9x13 pan
*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
The mise en place for this recipe is very important, as once the first phase of cooking is complete, you'll want to quickly incorporate the other ingredients. For the first phase of the 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!
This part may seem to go by fast, but just take it as it comes and concentrate. You'll get the knack for it the more you make fudge, candy, or any time you boil sugar. Be sure that the brown sugar bit only boils for two minuets, otherwise the fudge may end up hard or soft, depending on how long you boil it. Once it's reached a rolling boil for two minuets, quickly transfer it to the mixer, pouring it in and being sure to scrape the pan.
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!
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!