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Hazelnut Chocolate Fudge

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A luscious, no‑bake fudge made with dark chocolate, sweetened condensed milk, and creamy hazelnut spread, topped with crunchy toasted hazelnuts. Rich, smooth, and simple to prepare—perfect for gifting or indulging.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: undefined
  • Total Time: About 1 hour 10 minutes
  • Yield: 36 small squares
  • Category: Dessert
  • Method: No‑Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 397 g sweetened condensed milk (1 can)
  • 400 g dark chocolate (chopped or chips)
  • 300 g chocolate hazelnut spread
  • 100 g hazelnuts, toasted and chopped (for topping)
  • 1 20 cm square tin, lined with parchment

Instructions

  1. Line a 20 cm square tin with parchment, leaving overhang for easy removal.
  2. In a heatproof bowl over simmering water, gently melt the dark chocolate with the sweetened condensed milk, stirring until smooth.
  3. Stir in the chocolate hazelnut spread until fully incorporated.
  4. Pour the mixture into the prepared tin and smooth the top.
  5. Sprinkle the chopped toasted hazelnuts evenly over the surface, pressing lightly into the fudge.
  6. Refrigerate for at least 1 hour—preferably longer until completely set.
  7. Lift the parchment overhang to remove, then cut into 36 bite-sized squares.

Notes

  • Gently melting the chocolate and condensed milk avoids overheating—keep it from boiling for optimal texture. ([foodsciencefridays.com])
  • Using high-quality dark chocolate ensures a richer flavor; adjust sweetness by using milk chocolate if preferred. ([turn0search8])
  • Toasting hazelnuts enhances their nuttiness significantly—don’t skip it. ([turn0search2])
  • Line your pan with parchment and leave a slight overhang to lift the fudge out easily for clean slicing. ([turn0search1])
  • The fudge keeps well in the fridge for up to 2 weeks and freezes beautifully for up to 2 months—thaw in the fridge. ([turn0search1], [turn0search8])

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