Nutella Fudge Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
Learn about The Spruce Eats' Editorial Process
Updated on 01/12/22
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Nutella Fudge

The Spruce Eats / Morgan Baker
Prep: 15 mins
Cook: 0 mins
Chilling Time: 4 hrs
Total: 4 hrs 15 mins
Servings: 16 to 24 servings
Nutrition Facts (per serving)
146 Calories
10g Fat
13g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16 to 24
Amount per serving
Calories 146
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 32%
Cholesterol 15mg 5%
Sodium 93mg 4%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 12g
Protein 1g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 1mg 3%
Potassium 60mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fudge is not only a holiday treat, consider it a year-round treat because it's so easy to prepare. In this version, decadent Nutella and crunchy hazelnuts add a new twist to a classic. You can fold in the hazelnuts, or sprinkle them on top. Visually, sprinkling them on top is the way to go in our opinion, but if you'd like to do both that is okay, too.

Make these treats as teachers' gifts, summer snacks for kids, or just to enjoy on a random weekday. If you'd like to add a 1/2 teaspoon of rum extract for an added dimension of flavor, go for it. The possibilities are really endless.

This recipe makes fudge that's on the thinner side, but if you prefer a thicker bite feel free to double the recipe and use the same dish. You may need to chill the fudge for a longer amount of time so be sure to plan ahead.

"This recipe is what I would call "fool-proof" fudge. Fudge can be a very difficult confectionery treat to make, but this version makes it a lot simpler than the traditional stove cooked fudge. I think any Nutella lover would be impressed with this sweet treat." - Tracy Wilk

nutella fudge/tester image
A Note From Our Recipe Tester

Ingredients

  • Cooking spray

  • 3/4 cups (6-ounces) unsalted butter

  • 1 cup hazelnut spread with cocoa, such as Nutella

  • 1 teaspoon salt

  • 1 1/2 cups confectioners' sugar

  • 1/2 cup coarsely chopped hazelnuts

Steps to Make It

  1. Gather the ingredients.

  2. Line an 8x8 inch baking dish with parchment paper and spray with cooking spray. Set aside.

  3. Melt the butter in a medium microwave-safe bowl on medium-low power in short bursts. Add the Nutella and salt, stirring well to combine.

  4. Sift the confectioners' sugar into the mixture 1/2 cup at a time, stirring to combine after each addition. Transfer the mixture to the prepared baking dish, using an offset spatula to spread the mixture evenly in the pan.

  5. Top the mixture with the chopped hazelnuts. Refrigerate until set, about 4 hours. Slice as desired, and serve.

Tip

When melting the butter it's important to go slow. You don't want to begin to brown the butter instead of only melting. Be sure you're heating on low power and in short time increments if using the microwave. Watching closely if melting on the stovetop.

Recipe Variations

  • The consistency of this fudge is really up to your own tastes. If you prefer a more melt-in-your-mouth texture, use the amount of confectioners sugar listed in the recipe. However, if you like fudge with a bit more of a bite, you can increase the amount by 1/2 cup or so. This will thicken your fudge slightly. This is a great option if you're gifting the fudge.
  • Who doesn't love Nutella and strawberries? Try adding crushed freeze-dried strawberries on top of the fudge with the chopped hazelnuts for a tangy, fruity flavor.
  • Add a 1/2 teaspoon of rum extract for more depth of flavor.
  • Fold in the chopped hazelnuts instead of sprinkling them on top.

How to Store

Store fudge in an airtight container in a cool and dry place with parchment paper between each layer. This will keep on the countertop for at least one week.

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