I am here to tell you about this ah-may-zing recipe i found for..wait for it....Nutella...Chocolate...Sea Salt....FUDGE.. *faint*.Yea that exactly how i felt when i read it,and it is an incredibly simple recipe no ingrdients that are hard to find so i got you covered.Now I noticed that my last post on this page was fudge,so it only felt right to open up with fudge,cuz well who can get enough fudge.I personally am not a fan of fudge that is hard and kinda make ur teeth scream for help cuz its too sweet.So this helps.Another thing alot of you may be curious whyyyy in the world am i putting sea salt on fudge,nope i did not mix the sugar and salt jars (or maybe i did..pshk)But i promise the salt is the one thing that drives this recipe to cloud 100 :).But experiment all you wish,add some cinamon if you want,you can put some vanilla sugar on top,sprinkles anything really its your own masterpiece.
Warning:this recipe may seem really heavy but trust me its outta the door before you can even think about which container to put it in.My sisters have been eating it like its gonna grow legs and run away (promise it wont).Special Shoutout to Tasty Kitchen Blog from whom i tried this recipe
http://tastykitchen.com/blog/2011/12/chocolate-nutella-sea-salt-fudge/ definitely check her page out
So presentinggg the magical recipe for the re-opening of Simmerz Kitchen blogspot
INGREDIENTS
-Cooking spray OR BUTTER to grease pan
-1 can Sweetened Condensed Milk
-1tsp Vanilla Extract
-8 oz Chocolate chips (The original recipe calls for 60% High Quality chocolate chips)But i wasn’t particular-any bittersweet or semi sweet chocolate chips can work
-1 cup Nutella (HEAVENLY SUNSHINE) Room Temperature
-3tbsp Unsalted Butter,room temperature
-1/2 tsp sea salt (OR WHATEVER TOPPING YOU WANT TO PUT)
Instructions
1.Grease the bottom and sides of an 8x8 (thick layer) or a 9x9 (thickness of the fudge above) pan.Usually people use parchment paper but if like me you are all out,foil works just as good just make sure its flat and moulded well to the pan,ensure there is some extra over the pan so that you can hold it and lift the fudge out of the pan.
2.In a heat proof bowl,or a stainless steel bowl put the condensed milk,vanilla.chocolate chips,nutella and unsalted butter and mix them till its uniform.This step just makes it easier for when it actually goes on the double boiler.
3.Place the bowl on a double boiler,basically just put one put on the fire fill it half way with water and let it boil,on top of that place a bowl which of course contains the ingredients.The reason you do this is so that the ingredients don't burn easily.Make sure that the bowl fits on top properly and the water in the pot below isnt touching the base of the above bowl.You can use this to melt chocolate for chocolate covered strawberries (next post ;) keep an eye out)
4.Keep stirring the mixture with a wooden spoon untill all the chocolate chips are melted and all the ingredients are combined (dont dip your fingers in it-fight temptation)
5.Finally when everything is combined,take it off the double boiler and pour it into the prepared pan.Now you can either flatten the top with a knife or leave it uneven like i did (i thought the marks on the fudge looked cool).
6.Leave it out for about 5 minutes then sprinkle with sea salt(if you are using table salt then you might wanna put it in the fridge for about 10 minutes till its a little firm then sprinkle with salt)Then put it in the fridge for 2 hours minimum.
7.Remove from parchment paper or foil.Cut into squares (this is the step where you hide some pieces for yourself cuz they probably wont be any left in 5...4...3).If you have trouble cutting the fudge,dip the knife into some warm water it'll allow the knife to glide through the fudge easily.
Storage:Store the fudge in airtight containers
STAY SWEET!!
This was awesome. The fudge looks amazing! And tastes even better, with the sea salt being the best part. Très délicieux! :)
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