Nutella Fudge

I can’t remember where the recipe came from, but I have been making it for a decade and it always wins.

NUTELLA FUDGE

1 14 oz. can sweetened condensed milk

8 oz, bittersweet or semisweet chocolate chips

1 cup Nutella

3 tablespoons unsalted butter (cut into manageable and meltable hunks)

coarse sea salt

Grease an 8x8 baking pan. Line with parchment saddle (this is where two ends of the parchment paper ride over two sides of the baking sheet, if you didn’t know).

Mix first 4 ingredients in a double-boiler-approved bowl. Put over a double boiler. Make sure the water is not touching said double-boiler-approved bowl. Melt over medium heat while stirring. Stir slash melt until smooth.

Turn off heat, remove bowl, and wipe the bowl bottom clear of water because water and chocolate never mix and we are not chocolate philistines. Pour mixture into the parchment saddle situation. Smooth with handmade wooden dough scraper, if you do not have a handmade wooden dough scraper, a spatula or something will do. Put into fridge. Then, lovingly check in on it like you would with a small, sleeping child or baby animal every 20 minutes. At the 3rd check in, you can sprinkle some sea salt on top. If you are very fancy and important, you will be using Himalayan pink salt. Make certain the salt is coarsely ground. Fine salt will just absorb into the fudge attempt and then this whole thing has just been pointless.

Continue to chill for 2 hours at minimum. When fully set and sparkling with coarse pink salt, pull the chocolate square from the pan using the saddle as dandy handles. Hot knife the giant square into much smaller, bite-sized fudge squares. Eat them all, pack them into ski pants, give to the neighbors, or store in an airtight container for the apocalypse.