Fudge is like espresso. It's a quick, super-intense, buzzy hit of something often served larger and watered down. Fudge is so rich, you only need a small piece. Or so they say. But making traditional fudge, requires more time and patience. We bypassed that aspect by making a truffle filling, or ganache really, which provides a shortcut to hazelnut-chocolate fudge. This fudge recipe calls for 2 cups of Nutella and 1 pound of bittersweet chocolate, because with all that sweet Nutella, you don't need any more sugar. Actually, a dash of salt is the perfect touch to bring out the flavors and keep it from a cloying taste.
Making traditional fudge sounds easy until you realize you need a candy thermometer to time the cooking just right or risk ending up with a crystallized, crumbly mess.... Read More