I’ve been wanting to make fudge for a while. But the last two times I was at the grocery store I bought evaporated milk instead of sweetened condensed milk on accident. The first time I wasn’t thinking, and the second time I actually thought I should be getting for evaporated milk. So I wind up with a ton of evaporated milk in my cupboard, and all I can think is, naturally, “welp, I may as well try using it up.”
I tried making various recipes with my copious amounts of evaporated milk in place of sweetened condensed milk. I was convinced I could make it work. And because sometimes even when I look online and learn things, like that evaporated milk cannot be substituted for sweetened condensed milk, I am skeptical.
SO flash forward, both times the recipes absolutely failed. Miserably. I mean, regardless, I still ate it all whatever who cares. But case in point: you absolutely cannot substitute evaporated milk for sweetened condensed milk in this sea salt and Nutella fudge recipe.
How to make homemade fudge
Because this is a sweetened condensed milk fudge recipe, it requires very little hands-on prep work. The Nutella fudge does need a lot of time in the fridge to set properly, however! To make homemade Nutella fudge, you simply have to:
Melt the ingredients — Add the sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter to a large heatproof bowl, then set the bowl on top of a pot of boiling water (the bowl shouldn’t be touching the surface of the water, though). Continually stir the ingredients until they’ve melted and everything is combined.
Chill the fudge — Pour the melted fudge mixture into a greased baking pan and then set it in the fridge to cool. After about an hour, sprinkle on the coarse sea salt (if you sprinkle the salt on too soon it melts into the fudge instead of resting on top). Once the salt’s on, chill the fudge for another hour, or until it’s fully set.
Slice and serve — To easily slice this sea salt and Nutella fudge, run a large knife under hot water before cutting into it. You may have to wipe the fudge residue off the knife in between slices as well!
Leave me a comment below if you have any questions about making this delish sea salt and Nutella fudge!
8 oz bittersweet chocolate chips (you want to use a good quality)
1 cup Nutella, room temperature
3 tablespoons unsalted butter, room temperature
Course sea salt
Extra softened butter, for greasing pan
Grease the bottom and sides of an 8×8 baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
In a medium glass bowl, mix together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
Form a double-boiler by setting the bowl on 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.
Pour the mixture into the prepared pan and spread the top smooth with a spatula. Refrigerate until the fudge is set.
After about 1 hour of chilling, I sprinkled the top with course sea salt. Continue to chill for fudge for another hour (making the minimum time needed to chill 2 hours.)
Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Run a knife under hot water, dry it off, and cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container.