Nutella Fudge


1 can of condensed milk (395 g)
1 teaspoon vanilla extract
230g of HARD CHOCOLATE drops or chopped (same size as the drops)
1 big pot of NUTELLA® (350g)
45g unsalted butter at room temperature, cut into small pieces
1 pinch of salt
Method of preparation:

If your chocolate is not chopped, chop and set aside.
Line a 20 cm square baking pan with baking paper, letting a little of the paper stick out on the sides to help remove the fudge afterwards.
Put all the ingredients together in a glass bowl and take it to melt in a bain-marie (don’t let the water touch the glass bowl!!).
Mix constantly until everything is dissolved and incorporated. It takes about 7 minutes. Be very careful not to touch or splash water into the mixture.
Spread the mixture in the baking pan levelling it with a spatula and refrigerate until it’s firm. This can be done overnight.
TIP: If you’re in a hurry, you can leave it in the freezer for 2 hours to harden it faster. I don’t particularly like to take it to the freezer, because it makes the chocolate “sweat” a lot after you take it out of there.
When it’s very firm, hold the butter paper “ears” that were on the sides of the baking tray, unmold and cut into squares. If the weather is hot, keep in the fridge and remove just before serving.