Nutella Fudge

There is just never enough time in the weekend. I’m sitting here and it’s Sunday night and there are several more things that I really should have taken care of before work tomorrow, but no dice. I did, however, run 11 miles, find a new fall nail polish (which now that I have on my fingers, I’m going to start calling “Starbucks green”), watch a couple more episodes of Twin Peaks, and got within 50 pages of finishing The Time Traveler’s Wife (which I started reading in… 2009). And most important of all, I made nutella fudge.

This fudge is based off of my favorite fudge recipe that a friend sent me a while back. The peanut butter fudge is easy to make and crazy delicious, and though this nutella version (like most sequels) isn’t quite as good as the original, it’ll do for sure. At the very least, you’ll be eating nutella in fudge form and not straight out of the jar. P.S. if you ARE one of those people who eats nutella straight out of the jar (like me), you should probably get two jars so you’ll have enough for the recipe.

Nutella Fudge

Adapted from Cookie Baker Lynn’s Killer Crack Peanut Butter Fudge

1 ½ sticks butter

3 cups sugar

1 5oz can evaporated milk

1 cup nutella (pretty much the whole jar)

1 7oz jar marshmallow crème

1 tsp vanilla

1. Put on some jams, or an episode of Sex and the City. It will be over by the time you’re done.

2. Melt the butter, sugar, and evaporated milk together in a medium-large saucepan over medium heat, stirring constantly. Bring the mixture to a full rolling boil (really rolling, not like oh hey, it’s starting to boil, I’m going to start timing it now!), and then continue boiling and stirring constantly for five minutes.

3. After five minutes, remove the pan from heat and beat in the nutella. Warning, the nutella might go straight to the bottom of the pan and get stuck, but just work with it for a minute and it will get mixed in.

4. Once the nutella is beat in well, add the marshmallow crème and vanilla, and continue beating until smooth.

5. Pour the fudge into a foil-lined pan and let cool to room temperature. After that, you can stick it in the fridge if you want, but maybe let it un-chill a bit before cutting.

6. Get a delicious sugar buzz.