Nutella sea salt fudge and the new LOVE of my life…….

I have a secret to let you in on…….I have a new LOVE  in my life!!

I really can’t help it,they make me very happy.  I am on a “high” after we meet.  I get all sweaty…my heart races….I feel the more I do it….the more I want it…..and BABY I can go for what seems like an hour.

RUNNING!  What were you thinking cheeky monkey?!?  What dirty little minds you have!

NOW on to one of my many vices…chocolate.  We all have to be a little naughty once in a while right??  This fudge is simple to make and the right combo of sweet, nutty, and salty (SIGH..kind of like my family……..sweet with a few nuts!!!!…MUAH..LOVE U!!)




  • 1 cup Nutella
  • 1 can condensed milk
  • 1.5 teaspoons real vanilla
  • 2 tablespoons butter or margarine cut into 1 inch pieces
  • 1 small bag dark  chocolate chips
  • 1/2 cup sliced almonds
  • 1 tablespoon sea salt
  • 1 tablespoon butter or margarine (for greasing the parchment paper)




Line an “8 x8″ baking sheet with parchment paper leaving a 2” overhang on either side.  Butter the parchment paper (trust me you will LOVE me later….It will be soooo much easier to get the fudge out of the pan).

In a medium glass bowl stir together the vanilla, chocolate chips, condensed milk, Nutella, and margarine or butter.

Sweet Jesus it took everything in me not to eat the whole jar with a spoon

Sweet baby Jesus it took everything in me not to eat the whole jar with a spoon!

Place the glass bowl in the microwave and melt chocolate in 45 second intervals stirring between each interval until melted and smooth.  It should take no more than 3 minutes depending on your microwave.  Once smooth add in sliced almonds and stir.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula. Refrigerate until the fudge is firm, at least 2 hours.


Once the fudge is chilled, sprinkle with sea salt.   Using the overhanging parchment paper, lift the fudge out of the pan. Peel off the parchment paper. Cut the fudge into 3/4-inch squares using a knife dipped in hot water.

Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil……IF there is any left once you cut it!!!

Recipe adapted from Two peas and their pod


As always thank you for taking time out of your busy day to stop by!!!!

Julia xoxoxoox






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