Hello friends! Today we are making Nutella Fudge! This recipe is super easy, only takes 3 ingredients, and it is the best fudge you will ever have!
This is a condensed milk fudge, in Brazil we call this Brigadeiro. The most traditional version is a simple chocolate flavored fudge, and we have others that are also pretty popular, such as the Coconut Fudge (called beijinho, translation: little kiss).
Brigadeiros are a staple at any Brazilian birthday party or celebration. And we serve it by rolling the fudge into balls, and then coating them in sprinkles, shredded coconut, or nuts.
Brigadeiro was always popular when I was growing up, but you’d usually only see a few flavors, such as the chocolate and coconut ones. But brigadeiros have really blown up and people actually open up exclusive brigadeiro shoppes, where they sell specialty gourmet brigadeiro.
How cool is that!
And the Nutella Fudge version has become a favorite as well.
I made this Nutella Fudge to decorate my little sister’s birthday cake. Which I will show to you next week!
And while you can make these Nutella Fudge into these super cute balls and roll them into sprinkles, you can also make this to simply eat it out of the pan with a spoon, which is perfect for a Friday night movie session!
Speaking of variations, you can roll these into any kind of sprinkles, shredded coconut, chopped nuts, sanding sugar.
Here are the sprinkles I used. They are actually called chocolate flakes.
They give a super pretty look for these truffles, and they taste amazing too.
So, I know I’ve mentioned these Nutella Truffles are really easy to make. And you can watch the video I made and posted on Tangi. (ps. I have lots of videos on Tangi of other Condensed Milk Fudge variations, such as Coconut, Pistachio White Chocolate, Peanut Butter, traditional Chocolate, Key Lime)
But seriously, just 3 ingredients. Into the pan they go.
Cook them together, stirring non-stop, until the fudge gets very thick and glossy, and it starts to easily slide off the bottom of the pan, about 10 minutes.
Remove it to a bowl, let it cool down, and place it in the fridge for about 1 hour. And after that you can start rolling.
Here are some important tips on how to make this Nutella Fudge:
- You can make this fudge to fill cakes too, just make sure to cook it a bit less. If you are rolling the fudge, you want it to have a very firm consistency, but if you are going to use it to fill cakes and cupcakes, you want the fudge still a bit soft. So in that case, cook it about 2 minutes less.
- Make sure the fudge is cold before rolling it, but if you are filling a cake with it, make sure it’s at room temperature before filling the cake (like I do in these recipes: Walnut Chocolate Cake, Coconut Raspberry Cake)
- Butter your hands lightly before rolling the fudge. Don’t skip this step.
- You can freeze this Nutella Fudge for up to 2 months, so it’s perfect to make ahead for parties and such!
If you are going to freeze this wonderful Nutella Fudge, I recommend this container:
The best thing about this type of Condensed Milk Fudge is that you can make it pretty much any flavor.
Check out here other flavors that I’ve done of these treats besides the amazing Nutella Fudge:
- Macadamia Coconut Cupcakes (with coconut fudge)
- German Chocolate Macarons (with coconut fudge)
- Key Lime Brigadeiros
- Key Lime Pie Cake (with key lime fudge as the filling for the cake)
- Chocolate Strawberry Cupcakes and Chocolate Strawberry Cake (with a white fudge as filling)
- Brigadeiro Macarons (with the traditional chocolate fudge)
- Brigadeiro Cupcakes
- Almond Cupcakes (with almond fudge)
- Walnut Chocolate Cake (with walnut fudge)
- Raspberry Coconut Cake (with coconut fudge)
Now let me know, have you ever tried brigadeiros, or condensed milk fudge? What kind is your favorite?
I hope you have an amazing day, thank you so much for being here!
14 oz can
- Place the condensed milk, Nutella, and butter in a saucepan.
- Over medium heat, stir mixture without stopping, while you bring it to a boil.
- Once mixture comes to a boil, reduce heat to medium low.
- Keep stirring non stop while it cooks.
- Don’t stop stirring the mixture, or the fudge will stick to the bottom of the pan.
- You should cook it for about 10 minutes.
- To test if the fudge is ready, simply tilt the pan and if the mixture comes off from the bottom of the pan, you’re good to go. Mixture will look shiny and firm. If you run a spatula on the bottom of the pan, fudge will take about 5 seconds to come together again. You are looking for a very thick stage.
- Remove fudge to a buttered plate. Let it cool down until it gets to room temperature and then stick it in the fridge.
- Let it sit in the fridge for an hour or so until it’s cool.
- With buttered hands, scoop a small amount of Nutella fudge and roll between your palms to form a smooth ball. Coat the ball in sprinkles. Put in small baking cups (I used 1 inch ones)
- Do this until you’re done with all the fudge. You’ll obtain around 20 balls depending on how big you make them.
- Store the Nutella Fudge in the fridge for up to 15 days.
- You can also store it in the freezer for up to 2 months, make sure it’s well packaged. To thaw it, simply place it in the fridge a couple hours before serving.
*You can also roll the fudge balls in sanding sugar, shredded coconut, chopped nuts.
**You can make the fudge into square treats by spreading the fudge on the bottom of a 9×5” pan lined with parchment paper, and let it chill in the fridge for a few hours. You can cut the fudge into squares and then coat each square in sprinkles, crystallized sugar, or any other toppings.