TIME: 5 minutes
Incredibly easy to make, this Nutella fudge is a munchies treat that delivers on every level. Incredibly more-ish, it’s creamy consistency melts on the tongue but it’s richness means that just a few squares are enough to sort out your chocolate fix. Great for storing in the fridge, just a few ingredients make 32 pieces that will last for a while, but packaged up in small boxes or cellophane bags it would also make the perfect Christmas gift.
Delightfully simple but with a rich, bold flavour and gloopy texture, pair it with young London vocalist King Krule’s swaggering, bold tones in Easy Easy. A standout from his debut album 6 Feet Beneath the Moon, it’s a perfect example of the deep vocal dexterity that seems ill at ease with his slight image and a wisened song-writing prowess that belies his age. A stripped back approach, the blood boiling guitar riff repeats through rises and refrains to let his incredible voice do all the talking for a track that slaps you around the face with his remarkably unique style.
Milk chocolate (200g)
Sweetened condensed milk (1 can)
1. Line a baking dish with grease proof paper to help you easily remove the fudge once it's set.
2. Break the chocolate up into small pieces and add it into a pan with the condensed milk and butter. Melt them together over a low heat, stirring constantly.
3. When they are a consistent mixture, add the Nutella one heaped tbsp at a time and stir it into the mix.
4. Pour the mixture into your lined baking dish. Make sure to do this as quickly as you can, when it's off the heat it starts to instantly set.
5. Pop it in the fridge to set overnight.
6. Use a sharp knife to cut the block of Nutella fudge into stripes and then into small rectangles. Tip: try not to handle the fudge too much as it could start to melt with your warm hands.
7. Once chopped into cubes, put them back into the fridge for a while before serving or storing however you'd like. It's perfect for storing in small cellophane bags as small Christmas gifts.