Fudge is always tricky to make. It can take quite a bit of time and the right temperature to make the consistency just perfect. So, note to not get snippy with your mother if you have trouble in the process. Like shortbread, it can be too hot, too cold, too humid, or any other too you can think of.
However, I didn’t think the nutella fudge was hard to complete for a tasty dessert. The hardest part about this recipe is trying to keep from eating it while you’re cooking!
Here are some helpful tips to keep in mind:
- Have all your ingredients out and measured so you don’t waste time trying to multitask. Fudge is one thing that you need to keep constantly moving.
- Use the salted butter. Salt makes food taste more flavorful.
- I chose to use half and half. It comes in a smaller container so you aren’t wasting ingredients after the fact. It also is cheaper at the stores.
- I only needed 2½ cups confections sugar (aka powdered sugar). Too much sugar and you’ll have the fudge too thick.
- I didn’t use the vanilla. While it will round out the flavors more, the fudge was already sweet enough and draws out the Nutella flavoring more.
- Let it sit unsettled for at least 2 hours in the fridge taunting you with its deliciousness.
Now, you have the tips, the recipe and the guts to go out and try this recipe. Wow your friends and family by making these delicious bites. I cut out 35 squares so that everyone could get just enough fudge to tickle their taste buds. There are a bunch of different flavor combinations that you can try from white chocolate, mint chocolate, and peanut butter. Be sure to know that I’ll be trying
them all!
Leave a comment below with your fudge ideas. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips from The Cooking Bug.
The Cooking Bug 