No Bake Nutella Fudge

I think there are two types of people in this world, those who like Nutella, and those who are missing out a lot by not liking Nutella. If I had to choose a treat I could make all year long, it would be this easy No-Bake Nutella Fudge. It’s creamy and chocolaty, takes just four ingredients and a few minutes to make, and adults and kids alike love it.

My love for Nutella has no boundaries. I think it’s absolutely delightful and can be a dessert on its own or elevate other concoctions. I love using it to make Nutella pancake sandwiches or this sinfully delicious Nutella cheesecake with an Oreo crust. There is no Christmas cookie tray without my Nutella cookies as the show opener.

No-Bake Nutella Fudge is one of the quickest and easiest desserts ever. I love making it with my kids, and now my son is old enough to make it on his own. All I have to do is melt the butter and Nutella spread, mix it with the sugar, salt, and favorite mix-ins, and tada, it’s done.

The hardest part is choosing the mix-ins and waiting for the irresistible fudge to settle. I usually go fancy on my batch and top it with a layer of caramel and sea salt, while my kids choose to garnish theirs with sprinkles and chopped nuts. My husband, on the other hand, swears the best combo is topping the fudge with melted dark chocolate and pecans. To each their own, because this recipe is so versatile, anyone can customize it to their liking.

Why you will love this recipe 

• I only need four ingredients: With just four ingredients, this is a simple recipe that anyone can make.  
• No baking required: I also like that I don’t have to turn on the oven; I can make this recipe in the microwave.
• Fun to make: The kids like helping me make it because it’s easy, and the ingredients are delicious; they always steal a few spoonfuls of Nutella. On top of that, my kids love getting creative with the mix-ins.
• It’s very inexpensive: Buying fudge at a store costs almost $20 per pound. I can make it for about 10 bucks!

What you will need

• Hazelnut spread: Although other brands will work, I prefer Nutella. 
• Wet ingredients: I use unsalted butter for rich creaminess without any salty flavor. I like to add my own salt.
• Seasonings: Besides salt, I add a bit of pure vanilla extract for a floral scent and warm sweetness, enhancing the chocolate’s flavor. The powdered sugar thickens the fudge while giving it a creamy, smooth texture that melts in your mouth.

How to make 

Prep the pans: First, I line 2 muffin pans with paper cups. Or I line a pan with aluminum foil so that the extra hangs over the sides to help remove the fudge when it is finished.

Melt the Nutella: Next, I melt the butter and Nutella in the microwave, stirring every 40 seconds until it is completely melted and smooth. Then, I stir in the vanilla and salt. 

Mix it up: Now, I stir in the sifted powdered sugar a little at a time until it is thoroughly mixed in. It will be thick. 

Scoop and smooth: I use a cookie scoop to fill the muffin cups, then smooth the tops before adding sprinkles. 

Chill and serve: Finally, I chill for at least 4 hours before serving.  

Expert tip

Using powdered sugar

This fudge can turn out extremely sweet if the sugar is not measured carefully. Similar to flour, powdered sugar should be sifted several times and spooned into the measuring cup rather than scooped. Packing it into the cup that way will make this fudge overly sweet and very stiff. Spoon it in and level it with a knife just as if it were flour. 

More tips to consider:

• Sift the powdered sugar before measuring it for the best results. 
• Spray the inside of the measuring cup with oil to keep the Nutella from sticking. 
• Any chocolate hazelnut spread will work, but Nutella gives the best flavor. 
• Be sure to chill for at least 2 hours or until it is completely firm to let it set properly. 
• Dip the knife into hot water and wipe it dry before each slice for cleaner cuts. 
• Actually, my favorite way to cut fudge is with a hot pizza cutter. 

Recipe variations and add-ins:

• Chocolate Nutella fudge: Instead of powdered sugar and butter, mix 2 cups of milk chocolate wafers with 1 cup of Nutella, then melt and use it as the batter. 
• Make them nuttier: The most obvious nut to use would be hazelnuts, but I like to add some chopped walnuts or pecans. 
• Peanut butter: Instead of Nutella, I sometimes use Jiff. Regular or crunchy will work in this recipe. 
• Make it boozy: Without making it alcoholic, add bourbon extract for a boozy kick. Butter rum or amaretto would also be good.
• Add fruit: Instead of booze, add some strawberry or cherry extract for a fruity flavor.   

Serving suggestions:

This mouthwatering Nutella fudge pairs excellently with a glass of milk or my favorite adult milkshake: a Baileys s’mores chocolate milkshake with Irish cream booze and ice cream. For something extra special, I can serve these succulent treats with this sophisticated snowflake martini made with white chocolate liqueur and Captain Morgan. The coconut sugar around the rim makes them really stand out. 

To keep the Nutella theme going, I also have a delicious recipe for Oreo Nutella cake, full of roasted hazelnuts, chocolate chips, and Oreo buttercream, for a moist, indulgent dessert perfect for any occasion. The thick layer of icing in the middle makes it seem like you’re eating a chocolate Oreo cookie – only better! To make something easier, try these air-fryer Nutella brownies. In just minutes, these can be made with just five ingredients!

How to store leftovers:

• Refrigerate: This fudge will stay fresh in the fridge for up to a week when stored in a sealed container.  
• Freezing: If I make a lot of extras, I wrap them in plastic and place them in freezer bags. They can be frozen for several months that way.   
• Defrost: I can thaw them overnight in the refrigerator before serving.  

Frequently asked questions

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