Sea Salt Nutella Fudge (Without Condensed Milk)

Name: Sea Salt Nutella Fudge Without Condensed Milk
Prep time: 5 min
Total time: 95 min
Ingredients: 350 g Milk chocolate ((11.6oz)); 350 g Nutella ((1 standard-sized jar or 12oz)); Pinch Coarse sea salt

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This sea salt Nutella fudge is made with just 3 ingredients and there's NO condensed milk needed! This is a super easy, no-bake treat that can be made in the microwave or over the stove.

3 ingredient sea salt nutella fudge in a stack of 3 small pieces

With Valentine's coming up, I thought an easy fudge recipe would make a great addition to the blog. In my opinion, there's no better gift to give or receive than an edible one! This sweet and salty Nutella fudge is made with only 3 ingredients and unlike my other fudge recipes, it's made without condensed milk.

I got this idea from a peanut butter chocolate fudge recipe I created a few years ago. It was super easy with just 2 ingredients, where you mix equal amounts of melted chocolate and peanut butter. I wondered whether switching the peanut butter for Nutella would work and much to my delight, it did!

If you think you can't make Nutella fudge without condensed milk, think again! I'm here to show you just how easy it is. Here's everything you'll need to get started...

Ingredients

Nutella: The star of the show! Most knock-off brands you can buy in the supermarket will work just fine too.
Milk chocolate: Again, most types will be fine for this recipe. I usually use Tesco's own-brand stuff but you can use any brand that you like. You can swap it out for an equal amount of dark chocolate if you want your fudge to be less sweet.
Sea salt: I recommend using coarse sea salt for the best texture and appearance.

That's it. Seriously! Technically, you can even make this fudge with 2 ingredients if you don't mind skipping the sea salt. How easy is that?!

Equipment

The equipment you need for sea salt Nutella fudge depends on whether you're making it in the microwave or over the stove. In any case, you'll need:

An 8x8-inch baking pan: This is my go-to tin size for making fudge. It keeps the slices nice and thick while still serving up to 36. You can use a smaller tin if you prefer a thicker fudge, or you can adjust the ingredient quantities using my cake pan converter if you want it to fit a larger tin. You can also pop spoonfuls into mini cupcake cases if you don't have a suitable baking pan.
Baking paper or parchment paper: This will enable you to lift the fudge out of the pan once it's set. Leave a little bit hanging over the edges of the tin to make it super easy.
Heatproof bowl: For melting the milk chocolate. If you're melting it over the stove you'll need to use a small saucepan instead.
Utensils: A wooden spoon or spatula to mix everything together and a sharp knife to cut the fudge after it's set.

a plate of microwave nutella fudge with sea salt on top

How to make Nutella Fudge With Sea Salt

This recipe is ridiculously easy and there's not much to it. It takes just 5 minutes of prep time and it'll be ready to eat in a couple of hours!

Step 1: First, line an 8x8-inch baking pan and set it aside. As I mentioned above, it'll be a lot easier to lift out later if you leave a bit of baking paper hanging over the edges.

Step 2: Next, break 350g of milk chocolate into segments and place it into a heatproof bowl or saucepan. If you're making your Nutella fudge in the microwave, pop it in for 30 seconds at a time, stirring it in between each burst to stop it from burning.

If you're using the stove, I recommend using a double boiler to avoid burning. You can do this by placing a small amount of hot water in your saucepan and putting the heatproof bowl on top, making sure it doesn't touch the water. Put the chocolate in the heatproof bowl and turn the heat to low. The simmering water will melt the chocolate slowly without burning.

Step 3: Next, add 350g of Nutella (this is the amount in a standard-sized jar) into the bowl with the melted chocolate. Mix well until smooth and glossy.

melted milk chocolate and nutella mixed together in a bowl

Step 4: Transfer the mixture to your lined baking tin. Use a spoon or spatula to spread it out evenly, ensuring you get it all the way to the edges.

Step 5: Let the fudge sit at room temperature for around 30 minutes until it's partially set then sprinkle some coarse sea salt all over the top.

Step 6: Pop the fudge in the fridge for around 1 hour. When it's fully set, remove it from the tin using the baking paper, cut it into 36 squares and enjoy!

Topping ideas

You can try sprinkling some additional ingredients on top of your fudge before it's set. This is great for adding a little extra crunch or flavour. Some ideas are:

Chopped hazelnuts, peanuts, almonds or other nuts
Freeze-dried strawberry or raspberry powder
Chocolate chips
Peanut butter or almond butter

FAQs

How long does sea salt Nutella fudge last?

If you keep it in an airtight container, it'll keep well for at least 1 week. I recommend storing it at room temperature for the best texture but you can keep it in the fridge if you prefer.

Can I freeze it?

Yes, this fudge can be frozen for up to 3 months. You can either wrap the entire slab tightly in clingfilm after it's set, or you can put individual slices into airtight containers. Alternatively, freeze slices on a baking tray until solid then pop them into a freezer bag. To defrost, leave it in the fridge overnight or at room temperature for an hour or two.

Can I make this fudge vegan?

If you'd like to try making vegan Nutella fudge, you can simply switch out the ingredients for dairy-free alternatives. There are plenty of vegan-friendly chocolate bars out there these days, and you could use something like Vego spread in place of Nutella.

More Nutella desserts:

I hope you like my sea salt Nutella fudge recipe. If you find this post useful, please give it a share using the share buttons on this page. Enjoy!