Friday, February 24, 2012




This recipe is from Doughmesstic! The only change I made was to toast the hazelnuts in the oven for about 5 mins on 375.

Nutella and Sea Salt Caramel Chocolate Fudge

makes one 9×9 pan, about 50 pieces

Bottom Layer

1 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup Milk Chocolate Chips
1/4 cup Nutella
Caramel Layer

Sea Salt Caramel – adapted from Baked Cookbook

1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon Vanilla
1/4 cup sour cream
In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside.

In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.

Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. it makes a great ice cream topping or tastes great straight out of the jar.

Middle Layer

4 Tbsp. Butter
1 cup Sugar
1/4 cup Evaporated Milk
1 7 oz. Jar Marshmallow Creme
2 teaspoons Vanilla
1 cup Chopped Hazelnuts
Top Layer

1 cup Milk Chocolate Chips
1/4 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup Nutella
For Top & Bottom Layers:

Heat Chocolate Chips in small bowl in the microwave for 40 seconds. Stir. Reheat additional 30 seconds. Stir. Repeat by heating for 20 second intervals until fully melted. Stir in Nutella until well combined.

For Bottom Layer, pour into Sprayed 9×9 Baking Pan (preferably silicon, or a regular baking pan lined with parchment). Spread evenly until entire level is covered.

Once slightly cooled, top warm caramel. Use entire recipe.

Middle Layer:

Top caramel with chopped nuts.

In a medium pan, melt butter. Add the sugar and evaporated milk. Boil 5 minutes, stirring constantly. Remove from heat and stir in vanilla and marshmallow creme. Pour mixture evenly over the previous layers.

Top Layer:

Repeat process for bottom layer, and pour evenly over the top of the previous layers.

Refrigerate for 3-4 hours, until firm. Cut into bite sized pieces. Caramel layer will be gooey, keep refrigerated until ready to serve. (note – picture above with oozing caramel was taken for fun, before fudge was set. Yum.)

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