Nutella Fudge with Ferrero Rocher
Servings: 30 pieces
Creamy Nutella Fudge made in the microwave with just 5 simple ingredients and Ferrero Rocher added for a perfect Nutty twist.
- 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.
Calories: 175kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 27mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg