Nutella & Caramel Hazelnut Fudge
By Eat More Chocolate Team Fudge Winter Warm Baking
April 23, 2015
This is some crazy good fudge and the best part...its gluten free!!
- Yields: Makes one 9×9 pan, about 50 pieces
Directions
Bottom Layer
Heat Chocolate Chips in small bowl in the microwave until melted.
Stir in Nutella until well combined.
Pour into nonstick foil lined 9×9 pan
Next layer: Sea Salt Caramel – adapted from Baked Cookbook
In a small saucepan, combine the cream and the salt.
Simmer over very low heat until the salt is dissolved and set aside.
In a medium saucepan combine the sugar and corn syrup carefully.
Cook over high heat until 350 degrees on candy thermometer, 6 to 8 minutes.
Remove from the heat and let cool for one minute.
Add the cream mixture and the vanilla carefully.
Let the caramel cool to room temp. Pour over bottom layer and top with 1c. chopped hazelnuts.
Middle Layer
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
Heat Chocolate Chips in small bowl in the microwave until melted.
Stir in Nutella until well combined.
Refrigerate for 3-4 hours, until firm. Cut into bite sized pieces. Caramel layer will be gooey, keep refrigerated until ready to serve.