Silky Nutella Fudge with Sea Salt

Name: Nutella Fudge Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 140 min
Ingredients: 1 (14-ounce) can sweetened condensed milk; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1 cup Nutella; 3 tablespoons butter, (softened); sea salt

Chocolate Heaven in Every Bite!

Are you ready for the easiest, most delicious fudge you’ve ever made? This Nutella fudge recipe is a chocolate lover’s dream come true, and the best part is that no special equipment is required, and is a dessert so simple you can whip it up in minutes.

The combination of Nutella and chocolate chips gives it that melt-in-your-mouth texture, while a sprinkle of sea salt takes it over the top. It’s the perfect mix of sweet, salty, and silky — and no one will guess what an easy dessert it is to make.

This creamy, dreamy fudge will become your go-to recipe for everything from holiday gifts to a simple weeknight treat. Just be warned, it’s so good it might disappear faster than you can say “Nutella!”

For more fudge recipes, try Butter Pecan Fudge, White Chocolate Cookie Dough Fudge, and Peanut Butter Fudge.

Why we think you’ll love it:

Kid-Friendly. Not only will they love to eat it, but they can help make this no-fuss recipe.
Quick to Prepare. You can have the fudge mixture ready to go in the refrigerator to set in less than 10 minutes.
Customizable. You can easily add mix-ins like chopped nuts, marshmallows, or different chocolate chips to make it your own.

Ingredients for Nutella fudge on a kitchen counter.

Nutella Fudge Ingredients

Sweetened condensed milk (14-ounce can) – Adds creaminess and sweetness while helping the fudge set perfectly smooth. Do not use evaporated milk.
Vanilla extract (1 teaspoon) – Enhances the flavor and deepens the chocolatey notes.
Semi-sweet chocolate chips (1 cup) – Creates that rich, fudgy base and balances the sweetness of the Nutella. You can also use dark chocolate or milk chocolate chips.
Nutella (1 cup) – The star ingredient! Adds hazelnut flavor and silky texture.
Butter, softened (3 tablespoons) – Gives the fudge a creamy, soft finish and helps with melting. See How to Soften Butter Quickly for tips.
Sea salt (to taste) – A sprinkle on top brings out the chocolate flavor and adds a delicious contrast.

How to Make Nutella Fudge

PREP. Line a 9×9 inch baking dish with parchment paper and lightly grease with cooking spray. Set aside.

BATTER. In a medium saucepan over low heat, add sweetened condensed milk, vanilla, chocolate chips, Nutella, and butter. Cook and stir together, stirring constantly, until melted and smooth.

Pouring fudge batter in a parchment lined baking pan.

Sea salt sprinkled over Nutella fudge in a pan.

POUR. Pour into the prepared baking dish.

SALT & SET. Sprinkle with sea salt. Refrigerate for at least 2 hours before cutting and serving.

Several squares on Nutella fudge stacked on a serving plate.

Kristyn’s Recipe Tips

Be sure to add the sea salt while the fudge is warm so it sticks to the top.
For clean cuts, let the fudge chill completely and use a sharp knife that has been run under hot water and wiped dry between each cut.
If you prefer a softer fudge, you can let it sit out at room temperature for about 15-20 minutes before serving.
Add mix-ins like chopped walnuts, marshmallows, chopped cookies or candies, or different chocolate chips.

Pieces of homemade nutella fudge stacked on a white plate.

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Nutella Fudge Recipe

By: Kristyn Merkley

Creamy Nutella fudge made with just 6 ingredients is rich, chocolatey, and sprinkled with sea salt for the perfect sweet bite!

Servings: 20

Prep: 5

Cook: 15

Referigerate: 2

Total: 2 20

Ingredients

Instructions

Line a 9×9 baking dish with parchment paper and lightly grease with cooking spray. Set aside.
In a medium pot over low heat, add sweetened condensed milk, vanilla, chocolate chips, Nutella and butter.
Cook and mix together, stirring constantly, until melted and smooth.
Pour into the prepared baking dish and sprinkle with sea salt. Refrigerate for at least 2 hours before cutting and serving.

Notes

Recipe Tips.

Be sure to add the sea salt while the fudge is warm so it sticks to the top.
For clean cuts, let the fudge chill completely and use a sharp knife that has been run under hot water and wiped dry between each cut.
If you prefer a softer fudge, you can let it sit out at room temperature for about 15-20 minutes before serving.
Add mix-ins like chopped nuts, marshmallows, chopped cookies or candies, or different chocolate chips.

Make-Ahead. You can make this fudge up to a week in advance. Simply store it in an airtight container in the refrigerator until you are ready to serve.

Storage. Store leftovers in an airtight container in the refrigerator (or freezer-safe bag) for up to 2 weeks or store in the freezer for up to 3 months.

For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 149kcal, Carbohydrates: 14g, Protein: 1g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 21mg, Potassium: 113mg, Fiber: 2g, Sugar: 11g, Vitamin A: 58IU, Vitamin C: 0.002mg, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Make ahead?

You can make this fudge up to a week in advance. Simply store it in an airtight container in the fridge until you are ready to serve.

Store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 weeks. For a longer shelf life, you can freeze the fudge for up to 3 months in an airtight container or freezer-safe bag.