Hello Real World: of which we know little as this week we have been for a walk, and then slept till 3pm every day. We are looking forward very much to the extra hour of sleep when Daylight Saving ends this Sunday morning.
Well, Nutella Fudge recipes abound on The Internet. Once more I used Nutino as a slightly more ethical substitute for Nutella. I don't eat Nutella, or any chocolate hazelnut spread because: chocolate.
Still, this is a quick and easy recipe and it looks so cute as Easter shapes. I used biscuit cutters. I tried to buy Easter sprinkles, but they are not to be had in the whole city, so I made do with a pink, white and silver selection. I am sad it is not orange and green, or pink, green and purple, but beggars can't be choosers. If I had some mini Easter eggs or M&Ms I would have used those too.
On to the recipe: generally most recipes call for Nutella, sweetened condensed milk, butter, chocolate and salt. I used this recipe because it had metric measurements, and used a microwave instead of a double boiler. I am lazy. I put the fudge into a 20 x 30cm slice tin rather than a 20 x 20cm square tin because the cutters had a larger area than if I had just cut squares.
I followed the recipe, but added 1/4 tspn of sea salt flakes, just to cut through the sweetness and I believe salt enhances the chocolate flavour. I will be keeping these in the refrigerator until I pop them in some Easter cellophane bags, or arrange them on the Happy Easter plate!!!
Easter Nutella Fudge makes a 20 x 30cm rectangle
- 1 x 395g can of sweetened condensed milk
- 200g dark chocolate, I used choc chips
- 25g butter
- 300g Nutella or substitute
- 1/4 tspn sea salt flakes
- sprinkles for decoration
Place everything, except the sprinkles, into a microwave proof bowl and heat on High for 30 seconds at a time. Stir well in between. It is better to have the chocolate a little lumpy and then stir until it is smooth. This fudge took 2 minutes to make.
Oops, I forgot the salt until almost the end. The fudge is ready when it comes away from the bowl, and forms a fudge-like batter really. It is smooth and glossy.
Grease and line the tin and then pour the fudge in and smooth the top with a spoon or spatula.
This is the time to add any decorations to the top. I sprinkled on some of every kind and then placed another piece of baking paper on top and gently smoothed and pressed the sprinkles into the fudge. Refrigerate for at least 2 hours.
To cut out the Easter shapes, first dip the cutters very carefully into hot water for a few seconds, wipe dry, and then press into the fudge. I used the cutter to transport the fudge to another baking paper lined tray. Repeat as desired. Scraps are, of course, cook's privilege.
Refrigerate in an airtight container. These should last at least a week. You can be really well prepared for Easter!!!