Melt-in-Your-Mouth Fudge



This decadent recipe is Leah Launey, former Innkeeper of Three Rivers Bed and Breakfast in California’s Sequoia Country. Although it uses non-fat milk, the evaporation process plus the Nutella, make this a creamy, very rich-tasting fudge. You can’t have just 1 piece. It melts in your mouth, and you just keep going back for more! Makes about 3 dozen pieces.

2 cups packed brown sugar

6 oz. nonfat evaporated milk

1 12 oz. package of semi-sweet chocolate chips (or try carob)

1 13 oz. jar of Nutella

1 teaspoon pure vanilla extract
Butter a pair of 8 x 8 x 2 inch baking pans.
In a 2 quart saucepan, mix brown sugar and nonfat evaporated milk.
Stir over low heat, bring to a boil, and boil for 5 minutes. Remove from heat.
Stir in chips, Nutella and vanilla extract until chips are melted and mixture is smooth.
Pour into baking pans.
Refrigerate at least 4 hours, or until firm. Cut into small squares.


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