This Hazelnut Chocolate Fudge is rich, creamy, and loaded with chocolatey goodness. With just a few simple ingredients, I can whip it up quickly and let the fridge do the rest of the work. It’s a treat that feels indulgent yet is surprisingly easy to make.

Why You’ll Love This Recipe

I love this recipe because it requires minimal effort but delivers maximum flavor. The combination of dark chocolate, condensed milk, and hazelnut spread creates a smooth, decadent base, while the toasted hazelnuts add a satisfying crunch on top. It’s the kind of fudge I can make ahead for gatherings, give as a homemade gift, or keep in the fridge for when I need a little sweet pick-me-up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 397g Carnation condensed milk

• 400g dark chocolate

• 300g chocolate hazelnut spread

• 100g chopped toasted hazelnuts (for topping)

• 20cm square tin lined with baking parchment

Directions

1. I line a 20cm square tin with baking parchment.

2. I gently melt the dark chocolate with the condensed milk in a heatproof bowl over a pan of simmering water, stirring until smooth.

3. I stir in the chocolate hazelnut spread until fully combined.

4. I pour the mixture into the prepared tin, smoothing the surface.

5. I sprinkle the toasted chopped hazelnuts over the top, pressing them lightly into the fudge.

6. I chill in the fridge for at least 1 hour, or until set.

7. Once firm, I cut into 36 small squares and serve.

Servings and timing

This recipe makes 36 bite-sized pieces of fudge.

• Prep time: 10 minutes

• Chill time: 1 hour (minimum)

• Total time: about 1 hour 10 minutes

Variations

I sometimes swap dark chocolate for milk chocolate if I want a sweeter fudge. White chocolate also works for a creamier version. Instead of hazelnuts, I can top the fudge with pistachios, almonds, or even crushed cookies. For a festive twist, I like to add a swirl of caramel or sprinkle sea salt on top.

Storage/Reheating

I store the fudge in an airtight container in the fridge, where it keeps well for up to 2 weeks. If I want to keep it longer, I freeze it in layers separated by parchment paper for up to 2 months. To enjoy from frozen, I let it thaw in the fridge overnight—no reheating needed.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, I can easily use milk chocolate if I prefer a sweeter flavor. The texture stays just as creamy.

Do I need to toast the hazelnuts?

I like to toast the hazelnuts because it brings out their flavor, but I can use raw hazelnuts if I prefer a softer crunch.

Can I make this fudge without hazelnuts?

Absolutely. I can skip the nuts altogether or replace them with other toppings like sprinkles, dried fruit, or coconut.

How do I stop the fudge from sticking to the tin?

I always line my tin with parchment paper, leaving a little overhang on the sides. That way, I can lift the fudge out easily once it’s set.

Can I make this ahead of time for a party?

Yes, this fudge is perfect for making ahead. I usually prepare it a couple of days before an event, and it stays fresh and delicious in the fridge.

Conclusion

This Hazelnut Chocolate Fudge is proof that a luxurious treat doesn’t have to be complicated. I love how quickly I can prepare it with only a few ingredients, and the end result is always rich, nutty, and crowd-pleasing. Whether I’m gifting it, serving it at a party, or saving it for myself, this recipe never disappoints.