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Quick and easy chocolate hazelnut fudge recipe

Quick and easy chocolate hazelnut fudge recipe

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  • Recipes
  • Dish type
  • Sweets
  • Fudge
  • Chocolate fudge

I got this recipe from my friend and I slightly modified it. It's also very easy to make. You may gift wrap this delicious fudge for an ideal handmade present!

27 people made this

IngredientsServes: 12

  • 150ml evaporated milk
  • 200g sugar
  • pinch of salt
  • 80g halved hazelnuts
  • 300g plain chocolate chips
  • 1 tablespoon butter

MethodPrep:10min ›Cook:5min ›Extra time:2hr chilling › Ready in:2hr15min

  1. Generously grease an 20cm (8 in) square cake tin.
  2. Melt the butter in a heavy saucepan. Stir in the evaporated milk and sugar. Bring to boil over a medium heat, stir constantly. Simmer the mixture gently, continuing to stir for about 5 minutes.
  3. Remove from heat and add the halved hazelnuts, chocolate chips. Stir until the chocolate chips have completely melted.
  4. Quickly pour the fudge mixture into the prepared tin and spread it out evenly, using a palette knife. Chill until firm and cut into squares. Store in an airtight container, separating the layers with baking parchment.

Secrets to fudge success

Read our Making perfect fudge article to learn a few secret tips and tricks to making perfect fudge every time.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

  • 1 refrigerated pie crust, softened as directed on package
  • ½ cup butter
  • ¾ cup Stevia In The Raw® Bakers Bag
  • 1 cup ground hazelnuts
  • 2 eggs
  • 6 ounces semisweet chocolate baking bar, melted, cooled
  • 2 ounces white chocolate baking bar, melted
  • ¼ teaspoon vegetable oil
  • ½ cup whipping cream, whipped
  • 12 fresh raspberries
  • Small mint leaves or other small edible leaves

Heat oven to 350 degrees F. Roll crust to 12 inches. Fit in bottom and up side of 10-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles.

Meanwhile, in medium bowl with electric mixer on medium speed, beat butter and Stevia In The Raw until creamy. Add hazelnuts, eggs and melted semisweet and chocolate mix well. Spread in partially baked crust. Bake 25 to 30 minutes or until filling is set. Cool 1 hour. Mix melted white chocolate baking bar with oil. With fork, drizzle over surface of tart. Let stand until set, about 1 hour. Or place in refrigerator 15 minutes to set quickly. Cut in wedges to serve. Garnish each wedge with a dollop of whipped cream, a raspberry and green leaves.


200g chocolate hazelnut spread
50ml whole milk
600ml double cream
1 tbsp cornflour
3 tbsp icing sugar
100g roasted chopped hazelnuts
whippy cream, from a can, to serve (optional)
cocoa powder for dusting, if you feel like it

Quick and Easy Nutella Fudge

No holiday season is complete unless I&rsquove made some fudge with my mom. We have the routine recipes we make, usually a traditional fudge recipe flavored with peppermint or orange but when the idea came up to try a fudge recipe with Nutella, we couldn&rsquot resist! So glad we did, not only is this Nutella Fudge so delicious, it&rsquos the easiest fudge recipe I&rsquove ever made!

Nutella Fudge Ingredients
  • 1 bag (11.5 oz.) of milk chocolate chips
  • 1/2 C. Nutella
  • 14 oz can sweetened condensed milk
  • 1 tsp. vanilla

1. Add all ingredients to a saucepan and heat on stove over low heat until melted and smooth. (How easy is that?) *When I poured in the condensed milk I didn&rsquot scrape out the inside of the can because I didn&rsquot want the fudge to be too thin and not set well. I&rsquom not sure if it mattered, but that&rsquos just what I did this time!

2. Once the melted fudge is smooth pour it into an 8×8 pan lined with foil (for easy removal).

3. Refrigerate for four hours (or pop into the freezer for 20-30 minutes if you&rsquore in a big hurry!) and then cut and serve! You can store it in an air tight container for up to a couple of weeks (but it won&rsquot last that long!).

I sometimes find that traditional fudge is almost too sweet for my liking but I think the hazelnut flavor cuts a little of the sweetness making this Nutella fudge so absolutely perfect! I&rsquoll definitely be making this multiple times over the holiday season and I&rsquoll probably try a batch or two with a few drops of peppermint or orange too! And if you still can&rsquot get enough Nutella in your life (who can) try these no-bake cookies. They&rsquore simply divine!

Looking for another quick and easy dessert? This Almond Bark Puffcorn is delicious!

Easy Fudge

I found a new-to-me fudge recipe a few months ago. I had never liked making fudge because it always seemed so difficult and didn’t turn out right. But this fudge!! It does turn out right! It doesn’t take very long, which is a huge plus in my book. And there are a bunch of different flavor combinations that you can make with the same recipe. Win! Win! Win!

This is my most recent batch made for the Fourth of July with crunchy peanut butter, white Twix bars, Red M&Ms, Blue colored sugar, and white snowflakes for stars. I already have plans for how to improve my next Flag Fudge design.

(*This post may contain affiliate links. By purchasing anything from these links, I may receive a small commission at no cost to you. More information is available on my Disclosure page.)

I will show and tell you some of the different flavors I have made.

So the Basic Recipe is 16 oz. of Almond Bark and 2 cups of peanut butter, almond butter, or Nutella. Almond Bark comes in a 24 oz. package so if you want to use the whole thing then you need 3 cups of peanut butter, almond butter, or Nutella (chocolate hazelnut spread).

Here are the variations that I have made:

For this version I used Chocolate flavored Almond Bark and Nutella. They are the same color, so you can hardly tell the two apart in the bowl. First, I melted the Almond Bark with my microwave’s “melt chocolate” setting. Then I added the Nutella and stirred until combined.

I usually put the fudge in a 9 x 13 baking dish, but this time I put it in cupcake liners so that it would be easy to give as Christmas gifts. I put two Peppermint Hershey kisses in each cupcake liner.

I used my trigger ice cream scoop to fill the liners without much of a mess.

Then I sprinkled Andes Peppermint Baking chips on top.

They hardened pretty quickly in the fridge. They stayed pretty firm at room temperature afterwards. The peanut butter version tends to get a little soft at room temperature– but that was in the summer when the room temperature was considerably warmer!

And here is the Peppermint Hazelnut Chocolate Fudge cut open (with a piece missing for taste testing!) . A cupcake size cuts easily into four bite-size pieces.

I like buying chocolates on sale for half price after holidays to use in my baking. This time I had mini Resee peanut butter cups from after Halloween. They are really tiny! I put four in each cupcake liner, and one on top. I used mostly almond butter, and a little peanut butter, with chocolate almond bark. You can use vanilla almond bark with peanut butter if you want only peanut butter fudge. I like using the chocolate and peanut butter combination. I also prefer using Smucker’s All Natural Peanut Butter, although I’m sure any brand will taste just as good.

My husband took these to his coworkers, and they loved them!

My inspiration for these recipes came from this website. This fudge would be a great treat for a Valentine or any time!

Nutella Chocolate Hazelnut Fudge Video Recipe

I use creamed coconut in the fudge but from previous recipes I know this is unavailable or called something else in many countries. I’ve got my own recipe to make your own creamed coconut / coconut butter from pure coconut.

Creamed coconut / coconut butter is the whole coconut with all the fibre churned into a solid block that can be melted into a liquid. In the UK it is called creamed coconut or coconut butter and sold as solid block.

You can buy a raw block of coconut butter in health food shops. If you can’t get blocks of creamed coconut then coconut or cacao oil work well in place. Do not use the cream from the top of a can of coconut milk as it won’t set.

For this plant based fudge you can either use raw cacao or normal cocoa. Both are nutritious and full of antioxidants but it depends on your budget. More on the difference between cacao and cocoa.

Brain Fuelling Snack: Hazelnut Coconut Fudge Recipe

Brains need fuel. It’s as simple as that and our brains and nervous systems need good sources of fat to function optimally. But wait, there’s more! This isn’t just about the abstract idea of gears spinning in our heads to make us think more clearly. We can feel it. It’s called cognitive function and if we’re not getting the right nutrients, it’s often our brains that suffer first. We know what it feels like when we’re thinking clearly and feel energized and calm at the same time. More so, we can see it in our kids.

I’ve seen it in my own. When my son turned three, he began asking for all the carbs. He wanted his noodles plain (no chance), his toast plain (nice try), and his rice with nothing on it (not happening).

Feeding into the high carb, low everything else habit creates a challenging cycle to break free from. The result of this cycle is most often quick-burning fuel followed by more erratic, less agreeable behaviour. This applies equally, by the way, in both adults and kids, it’s often just more acute in kids because they don’t yet have the skills to fully moderate their instinctual triggers and behaviour.

It works like clockwork. Give someone sugar and within 30 to 45 minutes, you can usually see (or experience for yourself) that crash happening.

The challenge of breaking out of this cycle is that it’s much like a rollercoaster, and the crash-like feeling is easily alleviated by more sugar or refined carbs.

Hence, the super powers of fat. We need quality sources of fat in the diet and our kids need even more as their brains are growing rapidly and their nervous systems are still developing. In the event you’re still having a hard time letting go of the fat-phobia that’s been drilled into us for the last 30 years, it’s time to shake it off, and try not to pass that along to your kids.

And if none of what I’ve written so far convinces you to try it, maybe this will: In most cases, it is dramatically easier to parent a child that is fuelled on quality fat and protein, than one fuelled mostly on sugar.

Short of feeding your kids spoonfuls of coconut oil, ghee and olive oil, the trick is to make snacks that are delicious and fat-rich and this is what I have for you here. An extra bonus with these rich-tasting treats is that they are rich in calories in the best possible way and the flavours are balanced so you feel deeply satiated without overindulging.

They are great as a mid-morning or afternoon snack. As we eat dinner around 5:30 pm with our son, I’ll often have one around 8:00 pm (with the cacao powder omitted). And if you’ve got some kiddos in your home going through a selective eating stage, offer this up once you’re sure they’re fully done eating, so at least they’ve got some goodness to keep that blood glucose level stable and the brain humming smoothly.

Chocolate Hazelnut Fudge Sauce

A rich chocolate fudge sauce flavored with toasted hazelnuts. It makes a wonderful holiday gift!

We’ve been dealing with a bout of sickness in our house this week. First it hit the baby, and then me, hard. My husband got some of it too, but I always seem to get the worst of it and this head cold was no exception. I had to put pretty much everything on hold this week, which isn’t easy with a 7 month-old, and with Christmas just a few weeks away.

I love Christmastime and all the fun and giving that goes with it. This year however, I’ve decided to keep my holiday to-do list short (thankfully, for this sick momma). Only a few parties, gift exchanges with family instead of gifts for everyone, and no pressure to buy gifts for people just because. I’m aiming for as little stress as possible.

When I do need a little gift for someone, one of my favorite things to do is give them something edible that I’ve made. It’s usually something small and simple, but special since I’ve taken the time to make it myself.

I think that a fudge sauce, packaged in a jar with a little festive string, is a perfect (and easy!) gift for just about anybody. I wanted to do something more than just regular chocolate fudge sauce, and peppermint seems to be so overdone this time of year, and so that’s how this hazelnut variation was born. I took a traditional fudge topping recipe, and simply added a step to steep some toasted hazelnuts in the cream. That turned out to not have enough flavor for me, so I decided to leave the hazelnuts in the sauce.

The result is a rich and chunky chocolate hazelnut fudge sauce, excellent for serving hot over vanilla ice cream. My husband and I have been enjoying little sundaes after dinner while we watch TV, and I’m afraid I don’t have any fudge sauce left to give away. Oh well, I’ll just have to make another batch.

Baking tip:How to skin hazelnuts

The easiest way — Toast hazelnuts in a 375 degree oven for about 10 minutes. Transfer to a tea towel and use the towel to rub the skins off (it will discolor the towel). Unfortunately, it’s hard to remove all of the skins with this method.

The best way — Bring a large pot filled halfway with water to boil. Add 2 tablespoons of baking soda. Add hazelnuts and boil for 2-3 minutes until skins are loose (watch pot to make sure it doesn’t boil over). Rinse until cold water and rub skins off with your fingers. Blot dry with paper towels, then toast in a 375 degree oven for 10 minutes. While this method removes all of the skins, it is more time consuming.

Easy Chocolate Hazelnut Cookie Recipe

"This chocolate hazelnut cookie recipe will quickly become your go-to answer for treats. With only four ingredients, whip up a batch of these tasty bites any time. With back-to-school in full swing and the holiday season breathing down our necks, it's time to get some quick and easy cookie recipes under our belts. Nutella fans will especially love this chocolate hazelnut cookie recipe. The season of socializing is here. All of the events that go along with the kids in school, holiday parties, and fall gatherings. If you need to bake up a dessert to bring to an event, 4-ingredient Nutella cookies are a great option. Just check for allergies first."

Notes As you can see, these cookies are quick and easy to make. During the busy times that the fourth quarter brings, I totally appreciate cookies that require less than five ingredients. With so little effort, you don't even need a special occasion to bake this chocolate hazelnut cookies recipe.

Cooking Vessel Size cookie sheet


  • 1 cup Nutella or similar hazelnut chocolate spread
  • 2 cups flour
  • 1 egg
  • 1 cup chopped hazelnuts
  • Note: You can swap the nuts if you don't have hazelnuts. Try pecans, dry roasted peanuts or walnuts.

Preheat oven to 350 and line a baking sheet with parchment paper. Set aside.

n a mixing bowl add Nutella, flour, and egg. Mix well. Dough will be stiff, but keep stirring until blended well. Stir in hazelnuts and mix well until combined.

Drop by a teaspoon scoop onto the prepared baking sheet. Bake for 8-10 minutes or until set. Cool on a wire rack.

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  1. Use these chocolate chips for paleo / vegan / dairy-free.
  2. See the post for directions on how you can make your own hazelnut butter.
  3. To toast hazelnuts, place on a baking tray and bake at 350 °F (165 °C) for about 5-8 minutes or until they smell toasty. Shake the pan halfway through. Let cool for 5 minutes and then place the nuts in the middle of a clean tea towel and rubs off the skin. Discard the skin. You could alternatively toast them in a pan on the stove top.

Recipe by Texanerin Baking |

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Watch the video: 6 Chocolate Hazelnut Recipes to Satisfy Your Craving Tasty Recipes (May 2022).