Creamy Nutella Fudge made in the microwave with just 5 simple ingredients and Ferrero Rocher added for a perfect Nutty twist.
This is the simplest of no-bake recipes, with no need for a sugar thermometer. This fudge can be made in a saucepan on the hob, but it's much easier to put everything in one bowl and make it in the microwave.
Don't be under any illusion that this is a traditional fudge recipe - like my Salted Caramel Fudge. Nutella Fudge isn't made by mixing sugar, cream and butter and then heated to soft ball stage. While that sort of crumbly fudge is gorgeous it's nice to make a truly simple version with a tin of condensed milk, chocolate and added flavourings.
My easy Nutella Fudge is based on a Carnation recipe. I've made this type of microwave fudge many times over the years for Christmas gifts and School fetes. Everyone loves it and you can switch up the ingredients to suit your own taste.
The Carnation recipe uses 400g of dark chocolate and one tin of condensed milk. I swapped half of the chocolate for Cadbury milk chocolate and the other half for Nutella. I also added some Ferrero Rocher on top but you could use any chocolates you fancy or leave it plain.
Milk chocolate makes this a fairly soft set fudge and it is very sweet thanks to the added Nutella flavour plus the loveliness of Ferrero Rocher. Yum!
It is best eaten straight from the fridge. So keep it cold and take out a couple of pieces when you want some. If you prefer a firmer, less sweet fudge I would suggest using dark chocolate instead of milk chocolate.
Making this type of chocolate fudge honestly couldn't be easier. All you need are 5 easy to find ingredients, a bowl, a spatula or wooden spoon and a microwave.
The technique of making microwave fudge isn't anything complicated. You just need to make sure you stop the microwave every 20-30 seconds and give the ingredients a really good mix.
- Add all the ingredients except for the icing sugar and Ferrero Rocher to a large microwaveable bowl.
- Microwave for 20-30 seconds at a time, stirring in between until all the ingredients have melted. This takes about 3 minutes (depending on the output of your microwave)
- Beat in the icing sugar, the texture will be very thick and become difficult to stir.
- Transfer the mixture to a 20cm square baking tin and smooth the top. Add the Ferrero Rocher on top, pushing it in to the fudge mixture.
- Refrigerate overnight.
- Cut into squares using a sharp knife. Keep the Nutella Fudge refrigerated.
On the hob
If you'd like to make Nutella Fudge in a saucepan on the hob then you will need to stir it constantly to stop the chocolate from seizing. It's almost as quick as the microwave and the resulting fudge will be the same.
When you have melted the ingredients, follow the same steps as the microwave version above.
To make Nutella Fudge in a slow cooker (Crock Pot). Omit the icing sugar from the recipe and do the following:
- Add all the ingredients except the Ferrero Rocher to a slow cooker. Leave off the lid.
- Turn on high and stir every 15 minutes, it will take about 1 hour.
- You will know it's ready when it's formed a crust on top.
- Transfer to a square 20cm baking tin lined with baking parchment. Add the Ferrero Rocher on top.
- For the next steps see the microwave version above.
- Substitute the milk chocolate with dark chocolate for a firmer set fudge
- Use any hazelnut spread instead of Nutella
- Add 150g of nuts
- Use Fererro Rocher as a topping or any other nutty chocolate bar such as Kinder Bueno or Toblerone.
- Omit the icing sugar for less sweet, softer fudge.
No, evaporated milk is different to condensed milk and can't be used to make fudge. I believe the US version of condensed milk is called sweetened condensed milk.
It will keep for 2 weeks and should be stored in the fridge.
Nutella Fudge freezes well for up to 3 months.
150g of added nuts would work really well with this recipe.
Sounds like it was overheated, try adding a tablespoon of milk and beating really well until it comes together.
You can leave it out but the fudge will be a softer consistency.
You might have overmixed or overheated it. Try putting it in the freezer for a couple of hours.
- 200 g milk chocolate
- 200 g Nutella
- 397 g condensed milk, (US - sweetened condensed milk)
- 25 g butter
- 100 g icing sugar, (US- powdered sugar)
- 18 Ferrero Rocher
- Line a 20cm square baking tin with baking paper.
- Put the milk chocolate, Nutella, butter and condensed milk into a large microwaveable bowl.
- Microwave for 20-30 seconds at a time, stirring in between until melted.
- Add the icing sugar and beat well. The mixture will thicken and become difficult to stir.
- Transfer to the baking tin, smooth the top then press the Ferrero Rocher into the top.
- Refrigerate overnight then cut into squares.
Make sure you do not confuse condensed milk with evaporated milk because it won't work.
If your fudge hasn't set put it into the freezer for a couple of hours.
Keep refrigerated or your Nutella Fudge will become soft and melt at room temperature.
You can substitute the milk chocolate for dark chocolate.
Please check the headings in the recipe post for instructions on how to make on the hob or in a slow cooker.
Nutrition Information:Yield: 30 Serving Size: 1 grams
Amount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 6mgSodium: 27mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 2g