Fudge with Espresso Salt

chocolate, dessert, Fudge, Nutella, recipes

posted on February 15, 2011 by Bianca Garcia

I hope everyone had a sweet Valentines Day!

I made these little treats for my co-workers yesterday. Inspired by the Nutella Sea Salt Fudge I read about on The Small Boston Kitchen and the 3-Minute Chocolate Peanut Butter Fudge on How Sweet It Is, I decided to make my own 3-Minute Chocolate Nutella Fudge with Espresso Salt.

I wanted a quick but decadent Valentines Day recipe and remembered I still have the espresso salt that I bought from Christina’s Spice and Specialty Foods a few months ago. I knew it will go very well with some of my favorite flavors so I wanted to make something chocolate-y. So I made 3-minute fudge! It was very simple to make and required very few ingredients.

(yes, I take food pictures on my hardwood floor)

3-Minute Chocolate Nutella Fudge with Espresso Salt

(original recipe from Cookin’ Canuck – I modified it a little bit; the measurements I used are below)

8 oz. high-quality bittersweet (at least 60% cacao) chocolate chips and/or bars
1 cup Nutella
3/4 cup sweetened condensed milk
3 tbsp unsalted butter, cut into 1/4 inch pieces
espresso salt, approximately 1/2 tsp

Combine all the ingredients (except the espresso salt) in a medium microwave-safe bowl. Heat on full power for 1 minute, then remove and stir. Everything would have started to melt but you’ll still have some lumps. Heat again in 30-second intervals and stir until the mixture turns smooth. I ended up microwaving everything for a total of 3 minutes.

Scrape the mixture onto an 8×8 baking pan and sprinkle with the espresso salt. Chill in the fridge for at least two hours, then cut into squares.

You can use regular sea salt or any other kind of flavored salt you like, or even omit the salt altogether.