A perfect melt-in-your-mouth fudge, this 2 Ingredient Nutella Fudge is creamy, rich, delicious and there’s no candy thermometer necessary!. Ready in less than 5 minutes, this is without a doubt the easiest fudge recipe ever!
I have a quick 5 Minute Fudge and a 2 Ingredient Cookie Butter Fudge that have both been a favorite with my boys. I know Nutella will be a hit as well!
WHAT IS NUTELLA?
Nutella is a brand of sweetened hazelnut cocoa spread. It is made by Ferrero, an Italian company that’s the third-largest chocolate producer in the world. It was originally created in Italy during World War II when baker Pietro Ferrero added ground hazelnuts to a chocolate spread to make up for a shortage of cocoa in the country.
WHY YOU’LL LOVE NUTELLA FUDGE!
- First, it has just TWO ingredients!!
- It requires no candy thermometer or special equipment.
- Literally, it takes less than 5 minutes to make! (It does need to sit and cool.)
HOW DO I MAKE 2 INGREDIENT NUTELLA FUDGE?
Scoop out the Nutella as well as the frosting into a microwave-safe bowl. Microwave it for 30 seconds, remove it, and stir. Microwave the mixture for another 20 seconds, remove it and stir.
Working quickly while the mixture is still warm, pour it into your prepared pan. Push the fudge into the corners of the pan and smooth the top.
Allow the mixture to cool. You can refrigerate to quicken the process or leave it on the countertop.
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2 Ingredient Nutella Fudge
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Save To Your Recipe BoxIngredients
- 14.1 ounces Nutella spread
- 16 ounces cream cheese frosting
Instructions
- Scoop out the Nutella as well as the frosting into a microwave-safe bowl. Microwave it for 30 seconds, remove it, and stir. Microwave the mixture for another 20 seconds, remove it and stir.
- Working quickly while the mixture is still warm, pour it into your prepared pan. Push the fudge into the corners of the pan and smooth the top.
- Allow the mixture to cool. You can refrigerate to quicken the process or leave it on the countertop.
- When cool, cut into 1-inch squares. (I cut them small because they're so rich.) Store in an airtight container on the counter or refrigerator.
Nutrition
Cindy says
Oooh this was so good! And easy (and kid-safe) enough that my daughter could make it.
Robin Donovan says
This is a great recipe! So tasty!
Todd Dahl says
What size pan do you use? Given a 42 square result, at 1 inch squares, I’m a bit confused.
Paula says
I used a 9×9-inch square pan. The pieces were small but they’re very rich so I cut them small.