Place the fudge in the fridge to set, about 3 hours. Don’t swirl too much or else the colors will blend together. When done, insert a knife all the way down and swirl the batter. Dollop the white and dark chocolate mixtures alternately into the pan like a chess board. Work quickly to avoid the mixtures from becoming muddy. Stir in half of the hazelnuts into each bowl. Heat until the chocolates are melted and smooth. Microwave each bowl in 30-second increments, stirring after every 30 seconds to prevent the chocolate from burning. Add bittersweet chocolate to one bowl and white chocolate to the other bowl. Then, transfer half of the mixture into another heatproof bowl. Do this in the microwave in a heat-proof bowl. Melt together the sweetened condensed milk, butter, and Nutella.Then, rough chop them in the food processor or using a large knife and cutting board. Alternatively, put the hazelnuts in the oven on a sheet pan and roast for 8 minutes at 350☏/180☌ (toss halfway through). You can do this on the stovetop by placing the hazelnuts in a saucepan on medium heat, tossing every 30 seconds or so until the nuts are fragrant. This recipe makes enough fudge for an 8×8-inch square pan. The hazelnuts are just a bonus! How to make Nutella fudge This swirled Nutella fudge is made with both white chocolate and dark chocolate to make it extra yummy, plus it’s super creamy and easy to make. This is a great recipe when you don’t feel like baking and want to put something delicious together quickly! And this time, it’s Nutella fudge (insert drool emoji here). So it’s not surprise that I decided to make another Nutella recipe. In fact, I eat directly from the jar with a spoon! You may have noticed by now that I have many recipes with Nutella on the blog, like no-bake Nutella cheesecake, Nutella cheesecake bars, and chocolate banana tart with Nutella.
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