This makes me laugh.
I am much more likely to use my knife to slice and dice some fudge. Like this one.
Nutella, that chocolate-hazelnut love connection, shines in this smooth fudge full of pistachio nuts. The sea salt makes the fudge absolutely delectable.
Nutella Fudge With Pistachios And Sea Salt
1 can (10 oz) sweetened condensed milk (I used a 14 oz can)
8 oz unsweetened chocolate
3 Tbs butter, softened
1 tsp vanilla extract
1 cup Nutella
3/4 cup pistachios, whole
1/2 tsp salt
1 tsp sea salt
1. Grease an 8 x 8 inch baking dish and line with parchment paper, leaving a 2 inch overlap on the sides. This makes it easy to lift out the fudge.
2. In a stainless steel bowl, add the condensed milk, chocolate chips, butter, vanilla, Nutella and the 1/2 tsp salt. Fill a pot with water half way and bring it to a boil. Place the stainless steel bowl over the pot and stir continuously in the bowl until the chocolate is melted, it took me about 5 minutes. (I did this in a heavy saucepan and made sure to stir constantly.)
3. Working quickly before the chocolate starts to harden, add pistachios and stir to distribute. Pour the fudge into the prepared pan and level the top. Sprinkle with the sea salt.
4. Refrigerate the fudge until set, about 2 hours.
5. Cut fudge into small squares to serve. To keep the sides of the fudge smooth use a knife that has been run under hot water and dried off.
Recipe from Jo Cooks
Music as delectable as this fudge would have to be that of King Creosote and Jon Hopkins. Kenny Anderson’s voice is far sweeter.
This version of Bubble makes me weak in the knees. Flat out gorgeous.
King Creosote & Jon Hopkins-Bubble