Ingredients:

  • 14 oz sweetened condensed milk
  • 1.5 cups Nutella hazelnut spread
  • 12 oz dark chocolate chips (70% cocoa)
  • 4 tbsp unsalted butter
  • 1 tsp pure vanilla bean paste
  • 1 tbsp flaky sea salt
  • 0.25 cup toasted hazelnuts, roughly chopped

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
  2. In a heavy-bottomed saucepan over low heat, combine the sweetened condensed milk, unsalted butter, and dark chocolate chips. Stir constantly with a silicone spatula.
  3. Continue stirring until the chocolate is completely melted and the mixture resembles a glossy, mahogany-colored ribbon. Remove from heat immediately to prevent the chocolate from seizing; do not allow it to bubble.
  4. Fold the Nutella and vanilla bean paste into the warm chocolate mixture until fully incorporated and smooth.
  5. Pour the fudge base into the prepared pan, smoothing the surface with an offset spatula.
  6. Evenly distribute the flaky sea salt and chopped toasted hazelnuts over the top, pressing lightly to ensure they adhere.
  7. Refrigerate the fudge for at least 4 hours to allow the cocoa butter to stabilize. Slice into 24 squares using a sharp, warm knife.