Nutella Fudge » Greene Espel

Ingredients

• One 14-ounce can of sweetened condensed milk (low-fat okay, but consumption of fudge should increase accordingly)
• 2 teaspoons vanilla extract
• 8 ounces of high-quality bittersweet chocolate (60% or more cacao)
• 1 cup Nutella at room temperature-3 tablespoons unsalted butter, cut into half-inch pieces + more for greasing pan
• approximately ½ teaspoon of sea-salt flakes (big flakes are best) variation: festive sprinkles
• variation: festive sprinkles
• Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides. (I’ve had best luck with glass or Pyrex.)
• In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
• Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt or sprinkles.
• Refrigerate until the fudge is firm, at least 2 hours.
• Store in the refrigerator until ready to serve.