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Nutella Fudge Recipe (Creamy, No-Bake, and Totally Irresistible)
This Nutella Fudge Recipe gives you ultra-creamy, rich chocolate fudge with hazelnut flavor, no oven, and just a few pantry ingredients—perfect when you need a quick nutella dessert that still feels special.
Meet Your New Favorite Nutella Fudge
If you love Nutella straight from the jar (no judgment—I’m right there with you), this Nutella Fudge Recipe is going to become a regular in your kitchen. It’s a simple fudge recipe that tastes like thick, silky hazelnut chocolate truffles, but in easy little squares you can slice and share.
This is a true no-bake fudge: you melt, stir, pour, and chill. That’s it. No candy thermometer, no standing over the stove whispering prayers that your sugar hits the “soft ball” stage. It’s almost laughably easy, but the results taste like you fussed.
I make this creamy Nutella fudge most often during the holidays—Christmas cookie trays, New Year’s parties, Valentine’s treat boxes—but my family will tell you it shows up in July just as often. It’s one of those nutella treats that works everywhere: bake sales, teacher gifts, or that Tuesday night when you just really want a bite of rich chocolate fudge with a cup of coffee.
And because it sets in the fridge, it’s great for warm-weather entertaining, too. You can keep it chilled, bring it out when guests arrive, and watch everyone suddenly “just try one piece”…and then come back for seconds.
Let me explain what makes this homemade fudge extra special: the Nutella doesn’t just add flavor—it changes the texture. You get this smooth, almost truffle-like bite. No dry, crumbly edges. Just soft, melt-in-your-mouth chocolate Nutella squares with a deep hazelnut chocolate finish.
Why You’ll Love This Nutella Fudge Recipe
- No oven needed – This is true no-bake fudge; everything happens on the stovetop or in the microwave.
- Just a handful of ingredients – You probably have almost everything on hand already.
- Ready to chill in about 10 minutes – The active prep is quick; the fridge does the rest.
- Perfect for gifting – Nutella candy squares look beautiful in tins, gift boxes, or wrapped in cellophane bags.
- Foolproof for beginners – No candy thermometer, no fancy candy-making skills, and very forgiving.
- Rich but not cloyingly sweet – The hazelnut chocolate from the Nutella balances the sweetness of the chocolate chips and condensed milk.
- Flexible for flavors – You can add sea salt, crushed nuts, espresso powder, or even a swirl of peanut butter.
- Freezer-friendly – Make ahead, freeze, and you’ve got an easy fudge recipe ready for parties or last-minute guests.
- Crowd-pleasing – Kids love it, adults love it, and it vanishes from dessert tables faster than you’d think.
Ingredients for Creamy Nutella Fudge
Here’s what you’ll need to make this rich chocolate Nutella fudge at home. I’ll include a few substitution ideas in case you’re working with what you already have in the pantry.
Main Ingredients
- 2 cups (about 12 oz / 340 g) semi-sweet chocolate chips
- You can use dark chocolate chips (60–70% cocoa) if you prefer a deeper, less sweet chocolate fudge.
- 1 cup (about 10 oz / 280 g) Nutella or other hazelnut chocolate spread
- Nutella gives classic flavor, but store brands usually work just fine.
- 1 can (14 oz / 396 g) sweetened condensed milk
- This is the base that makes the fudge set and stay creamy. Don’t swap with evaporated milk.
- 4 tablespoons (1/2 stick / 56 g) unsalted butter, cut into pieces
- Salted butter works in a pinch—just reduce extra salt in the recipe.
- 1 teaspoon pure vanilla extract
- Adds warmth and rounds out the chocolate and hazelnut notes.
- 1/4 teaspoon fine sea salt
- Balances sweetness; use a pinch more if you’re using very sweet chocolate.
Optional Mix-Ins & Toppings
- 1/2 cup chopped toasted hazelnuts or pecans
- For extra crunch and to emphasize the nutty flavor.
- Flaky sea salt (like Maldon)
- A pinch on top of each square makes this taste like a fancy chocolate shop treat.
- 2–3 tablespoons mini chocolate chips or white chocolate chips
- Sprinkle on top after pouring for a “candy counter” look.
Pan Prep
- 8×8-inch (20×20 cm) square pan
- For thicker fudge squares. You can use a 9×9-inch pan for slightly thinner pieces.
- Parchment paper
- Makes it much easier to lift the fudge out and cut neat squares.
- Nonstick spray or a little extra butter
- To lightly grease the pan before adding parchment so it sticks and doesn’t slide.
You know what? This is one of those recipes where ingredient quality really shows. Use chocolate you actually like eating by the handful; the fudge will taste just like it.
Step-by-Step Directions (So Easy, You’ll Memorize Them)
1. Prepare your pan
- Lightly grease your 8×8 pan with a thin layer of butter or nonstick spray.
- Line it with parchment paper, leaving a bit of overhang on two sides to create “handles.”
- Smooth the paper down so it fits into the corners—this makes your fudge edges nice and sharp.
2. Melt the chocolate, Nutella, and butter
- In a medium, heavy-bottomed saucepan, add the chocolate chips, Nutella, butter pieces, and the entire can of sweetened condensed milk.
- Set the pan over low to medium-low heat. Stir continuously with a silicone spatula or wooden spoon.
- Keep the heat gentle. The mixture will look a little streaky at first, then turn into a thick, glossy pool of chocolate hazelnut goodness.
Tip: If you’re nervous about scorching, you can also do this in a large microwave-safe bowl. Heat in 20–30 second bursts, stirring after each, until smooth.
3. Add vanilla and salt
- Once the mixture is completely smooth, remove the pan from the heat.
- Stir in the vanilla extract and fine sea salt until fully combined.
- Taste a tiny bit (careful, it’s warm) and adjust the salt if you want a slightly less sweet flavor.
4. Fold in any mix-ins
- If you’re adding chopped hazelnuts, pecans, or mini chocolate chips inside the fudge, gently fold them in now.
- Work fairly quickly here—the fudge thickens as it cools.
5. Pour and smooth
- Pour the warm Nutella fudge mixture into your prepared pan.
- Use an offset spatula or the back of a spoon to spread it into an even layer, pushing it into the corners.
- While it’s still soft, sprinkle the top with flaky sea salt, extra nuts, or mini chips if using. Press toppings very gently so they stick.
6. Chill until firm
- Let the pan cool on the counter for about 10–15 minutes.
- Transfer to the refrigerator and chill for at least 2 hours, or until the fudge is firm enough to cut cleanly.
- If you like very sharp edges, 3–4 hours (or overnight) is even better.
7. Slice and serve
- Use the parchment “handles” to lift the block of fudge out of the pan onto a cutting board.
- Warm a sharp knife under hot water, wipe it dry, and cut the fudge into 1–1.5 inch squares.
- Wipe and rewarm the knife between cuts for the neatest edges and picture-perfect chocolate Nutella squares.
Now you’ve got a tray full of Nutella sweets that look like you bought them at a fancy chocolatier—but you and I know they came together in one saucepan.
Servings & Timing
- Yield: About 25–36 squares, depending on how you cut them
- Prep Time: 10–15 minutes
- Chill Time: 2–4 hours
- Total Time: About 2 hours 15 minutes to 4 hours 15 minutes (mostly hands-off)
For parties, I usually cut smaller squares—people like to “sample” more than one dessert. For family movie night, I go bigger. No one complains.
Fun Variations You Can Try
One of my favorite things about this homemade fudge is how easy it is to customize. Here are a few ideas to play with:
- Salted Nutella Fudge – Double the vanilla and finish with a generous sprinkle of flaky sea salt for a sweet-salty chocolate fudge.
- Nutella Espresso Fudge – Stir in 1–2 teaspoons instant espresso powder with the chocolate for a mocha-style nutella dessert that coffee lovers will adore.
- Crunchy Hazelnut Nutella Fudge – Fold in 1/2–3/4 cup chopped toasted hazelnuts for extra nutty crunch.
- Peanut Butter Swirl Fudge – Dollop 1/4 cup warmed peanut butter on top of the poured fudge and use a toothpick to create swirls.
- Holiday Nutella Treats – Add crushed candy canes or Christmas sprinkles on top for a festive quick fudge dessert.
- Gluten-Free Friendly Fudge – This recipe is naturally gluten-free as written (just be sure your Nutella and toppings are certified gluten-free).
If you want to reduce the sweetness a bit, try using 60–70% dark chocolate chips and add just a little more salt. That gives you a more “grown-up” chocolate hazelnut fudge that pairs beautifully with espresso or red wine.
How to Store, Freeze, and Make Ahead
Storing in the Fridge
- Place fudge squares in an airtight container, layering parchment or wax paper between layers.
- Store in the refrigerator for up to 2 weeks for best texture and flavor.
- The fudge will stay firm and sliceable, with a lovely creamy bite when chilled.
Freezing for Later
- Arrange fudge squares in a single layer on a baking sheet, freeze until solid (about 1 hour).
- Transfer to a freezer-safe bag or container, again with parchment between layers.
- Freeze for up to 3 months.
- To serve, thaw in the fridge for a few hours or at room temperature for 20–30 minutes.
The texture after freezing is still wonderfully smooth, which makes this a great make-ahead nutella candy for the holidays. I usually stash a “secret” bag in the back of the freezer—grandma’s treat stash, you know?
Make-Ahead Tips
- Make the fudge 1–2 days before an event and keep it chilled; cut right before serving for the cleanest edges.
- For gift boxes, cut and chill first, then box the fudge the morning you’ll deliver it so it stays pretty and solid.
- If your kitchen runs warm, keep fudge refrigerated until just before serving; it softens slightly at room temperature, which tastes great but can get messy in hot weather.
Notes from My Kitchen (Little Things That Help)
- Use low heat and patience. Rushing the melting process can cause the chocolate to seize. Slow and steady wins this race.
- Don’t skip the salt. Even in sweet treats like this, a small amount of salt wakes up all that chocolate and hazelnut flavor.
- Parchment is your friend. It’s tempting to skip lining the pan, but lifting the whole slab out makes cutting so much easier.
- Room temperature Nutella melts more evenly. If your jar’s been in a cold pantry or you keep the house cool, let it sit out for 15–20 minutes before starting.
- Slice smaller than you think. This is rich chocolate fudge. A little goes a long way, especially after a big meal.
- Add toppings quickly. The surface starts to set as it cools, so if you’re adding nuts or flaky salt, get them on right away while the fudge is still warm and soft.
Honestly, after a few batches, you’ll start tinkering with it the way we all do—half Nutella, half peanut butter… a swirl of caramel… a sprinkle of crushed cookies. That’s the fun part.
Nutella Fudge Recipe FAQs
1. Can I make this Nutella Fudge Recipe without sweetened condensed milk?
Not this exact version—sweetened condensed milk is what helps the fudge set and stay creamy. If you swap it, you’ll need a totally different fudge method.
2. My fudge didn’t set. What happened?
Most of the time, it’s because it didn’t chill long enough or the chocolate-to-condensed-milk ratio was off. Chill it at least 2–4 hours; if it’s still too soft, you can freeze it and serve slightly chilled.
3. Can I use milk chocolate instead of semi-sweet chocolate chips?
You can, but the fudge will be much sweeter and softer. If you use milk chocolate, I recommend mixing it with some dark or semi-sweet chocolate and maybe adding an extra pinch of salt.
4. Is this Nutella fudge gluten-free?
Yes, the core ingredients (Nutella, chocolate chips, sweetened condensed milk, butter, vanilla, salt) are typically gluten-free. Just double-check the labels on your chocolate and hazelnut spread to be sure.
5. How long can Nutella fudge sit out at room temperature?
For parties, it can sit out for about 2–3 hours at a normal room temp. If your kitchen is very warm, keep it in the fridge and bring it out shortly before serving so it doesn’t get too soft.
6. Can I double this easy fudge recipe?
Absolutely. Use a 9×13-inch pan and double all ingredients. Just be sure your saucepan is large enough; the mixture thickens as it heats.
7. Can I make this without nuts for allergies?
Yes—just use a nut-free chocolate spread if you need to completely avoid hazelnuts, and skip any nut toppings. The texture will still be creamy and delicious.
8. How do I cut perfectly even squares?
Use a ruler if you want bakery-style perfection. Mark little notches along the edges, then use a warm, sharp knife, wiping between cuts. It’s a small step that makes your nutella treats look extra professional.
Final Thoughts (And a Little Friendly Nudge)
This Nutella Fudge Recipe is one of those rare treats that works for almost every occasion: holidays, birthdays, bake sales, or a quiet night on the couch with your favorite show. It’s an easy fudge recipe that looks polished, tastes like a rich chocolate hazelnut truffle, and doesn’t ask much of you beyond a saucepan and a little fridge space.
If you make this creamy Nutella fudge, I’d love to hear how it turned out—tell me in the comments if you added any fun twists or served it with other nutella desserts. And if you enjoy quick fudge desserts like this, you might also like trying a simple peanut butter fudge or a classic chocolate fudge next time. Happy stirring, friend.
Nutella Fudge (Creamy, No-Bake, and Totally Irresistible)
Ingredients
- 2 cups semi-sweet chocolate chips about 12 oz / 340 g; or use dark chocolate chips (60–70% cocoa) for less sweetness
- 1 cup Nutella about 10 oz / 280 g; or other hazelnut chocolate spread
- 1 can sweetened condensed milk 14 oz / 396 g; do not substitute evaporated milk
- 4 tablespoons unsalted butter about 1/2 stick / 56 g, cut into pieces; salted butter works, just reduce extra salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt add a pinch more if using very sweet chocolate
- 1/2 cup chopped toasted hazelnuts or pecans optional, for mix-in or topping
- flaky sea salt optional, for sprinkling on top (e.g., Maldon)
- 2 tablespoons mini chocolate chips or white chocolate chips optional, 2–3 tablespoons, for sprinkling on top
- 1 8x8-inch (20x20 cm) square pan for thicker fudge; a 9x9-inch pan gives slightly thinner pieces
- parchment paper for lining the pan with overhang
- nonstick spray or butter to lightly grease the pan before adding parchment
Instructions
- Lightly grease an 8x8-inch (20x20 cm) square pan with a thin layer of butter or nonstick spray. Line it with parchment paper, leaving some overhang on two opposite sides to create handles. Smooth the parchment into the corners for sharp, neat edges.
- In a medium, heavy-bottomed saucepan, add the semi-sweet chocolate chips, Nutella, butter pieces, and the entire can of sweetened condensed milk.
- Set the saucepan over low to medium-low heat. Stir continuously with a silicone spatula or wooden spoon until the mixture melts and becomes thick, glossy, and completely smooth. Keep the heat gentle to avoid scorching. (Alternatively, melt in a large microwave-safe bowl in 20–30 second bursts, stirring after each, until smooth.)
- Remove the pan from the heat. Stir in the vanilla extract and fine sea salt until fully combined. Taste a tiny bit carefully (it will be warm) and adjust the salt if you want a slightly less sweet flavor.
- If using chopped toasted hazelnuts, pecans, or mini chocolate chips inside the fudge, gently fold them into the warm mixture now. Work fairly quickly, as the fudge will thicken as it cools.
- Pour the warm Nutella fudge mixture into the prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer, pushing it into the corners.
- While the surface is still soft, sprinkle with flaky sea salt, extra chopped nuts, and/or mini chocolate or white chocolate chips if desired. Press toppings very gently so they adhere without sinking too deeply.
- Let the pan cool at room temperature for 10–15 minutes. Transfer to the refrigerator and chill for at least 2 hours, or until the fudge is firm enough to cut cleanly. For very sharp edges, chill 3–4 hours or overnight.
- Use the parchment handles to lift the slab of fudge out of the pan onto a cutting board. Warm a sharp knife under hot water, wipe it dry, and cut the fudge into 1–1.5 inch squares, wiping and rewarming the knife between cuts for the neatest edges. Serve chilled or at cool room temperature.
- Store fudge squares in an airtight container in the refrigerator for up to 2 weeks, with parchment or wax paper between layers. For longer storage, freeze in a freezer-safe container (with parchment between layers) for up to 3 months. Thaw in the fridge for a few hours or at room temperature for 20–30 minutes before serving.
