THIS IS SOME CRAZY GOOD FUDGE AND THE BEST PART? IT’S GLUTEN FREE TOO!!!!!
Nutella and Sea Salt Caramel Chocolate Fudge
makes one 9×9 pan, about 50 pieces
1 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup Milk Chocolate Chips
1/4 cup NutellaHeat Chocolate Chips in small bowl in the microwave until melted.Stir in Nutella until well combined. Pour into nonstick foil lined 9×9 pan
next layer: Sea Salt Caramel – adapted from Baked Cookbook
1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon Vanilla
1/4 cup sour cream
1c. chopped hazelnuts, toasted at 375 for 5 mins-mmm!In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside. In a medium saucepan combine the sugar and corn syrup carefully. Cook over high heat until 350 degrees on candy thermometer, 6 to 8 minutes. Remove from the heat and let cool for one minute. Add the cream mixture and the vanilla carefully. Whisk in the sour cream. Let the caramel cool to room temp. Pour over bottom layer and top with 1c. chopped hazelnuts.
4 Tbsp. Butter
1 cup Sugar
1/4 cup Evaporated Milk
1 7 oz. Jar Marshmallow Creme
2 teaspoons Vanilla
In a medium pan, melt butter. Add the sugar and evaporated milk. Boil 5 minutes, stirring constantly. Remove from heat and stir in vanilla and marshmallow creme. Pour mixture evenly over the previous layers.
1 cup Milk Chocolate Chips
1/4 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup NutellaHeat Chocolate Chips in small bowl in the microwave until melted.Stir in Nutella until well combined. Pour on top!
Refrigerate for 3-4 hours, until firm. Cut into bite sized pieces. Caramel layer will be gooey, keep refrigerated until ready to serve.
recipe adapted from This recipe is from Doughmesstic!
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