January 31, 2010

Chocolate Nutella Fudge

Ok...in an attempt to empty out my pantry as we prepare for a probable move within the next month....here is a little sweet treat made with some very simple ingredients screaming to be used up. I was able to share with all the folks that walked through our home on open house day!

Chocolate Nutella Fudge

Butter or butter cooking spray, for greasing the pan
1 14 oz. can sweetened condensed milk
1 tsp good quality pure vanilla extract
3/4 pound (about 1 1/2 cups) bittersweet chocolate chips (60-70% cacao)
3 tbsp unsalted butter, cut into 1/2 inch pieces, at room temp.

Butter or spray the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7 inches wide, allowing the excess to overhang the sides. set aside.
In a medium glass or stainless steel bowl, combine the condensed milk and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth. Refrigerate for at least 2 hours until firm.
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.


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