It’s been a wonderful fall for us here in Colorado. Aside from work travel, we spent the entire month of October in Colorado and were treated with stunning fall foliage (I think our house might look its best in fall - see below), gorgeous weather, and the first two snows of the coming winter (a bit earlier than normal). The first snow was on my 33rd birthday (gasp).
Nutella & Sea Salt Fudge
Recipe from Tasty Kitchen
Yield = 25-36 pieces depending on how you slice the fudge
- 1 tbsp unsalted butter (for greasing the dish)
- 1 can (14 ounces) sweetened condensed milk
- 1 tsp vanilla extract
- 8 ounces bittersweet (60%) chocolate chips (about 1 1/4 cups)
- 1 cup Nutella
- 3 tbsp unsalted butter (softened to room temperature), cut into 1/2 inch pieces
- ½ tsp (approximately) Sea Salt
1. Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
2. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
3. Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
4. Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
5. Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.