This fudge is the ultimate salty/sweet combo and is alarmingly easy to make compared to how impressed people will be that you made homemade fudge. (Pro tip: Don't tell anyone that all it takes is melting a bunch of stuff together and letting it cool 😎)
1 tbsp butter or PAM, for greasing pan
1 can (14 Oz) sweetened condensed milk
1 tsp vanilla extract
8 Oz high-quality bittersweet (60%) chocolate (chips or a bar chopped up into small pieces)
1 cup Nutella (chocolate hazelnut spread), room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2 inch pieces
1/2 tsp Sea Salt
Grease the bottom and sides of an 8x8 inch baking pan. Lin the pan with parchment paper, leaving an overhang on the sides.
Combine sweetened condensed milk, vanilla, bittersweet chocolate, Nutella, and butter in a glass or metal bowl.
Set the bowl over a pot of simmering water to form a double boiler. The water level should be low enough that the bottom of the bowl does not touch the water. Stir the ingredients together until melted and evenly combined, 5 to 7 minutes.
Scrape the mixture into the pan, smoothing out the top with a spatula. Sprinkle the sea salt over top to taste.
Refrigerate until the fudge is firm, at least 2 hours.
Once the fudge is chilled, use the overhanging parchment paper to lift it out of the pan. Run a knife under hot water to cut the slab of fudge into squares. If you want to be fancy, put the squares into individual cupcake wrappers for serving. Or, you know, just put them on a plate 🤷🏼♀️(I was extra lazy and put it back into my disposable pan to bring it to the office, but it was still a hit anyway! Pic below for proof)