Nutella & Sea Salt Caramel Chocolate Fudge
I drool as I write this! This fudge is 4 layers of confection. A top and bottom layer of Nutella based fudge, filled with a layer of homemade sea salt caramel and a layer of marshmallow creme fudgy goodness. Sweet? Oh yeah. Just a small bite is all you’ll need. But you’ll eat more than that.
- 1 1/4 cup Milk Chocolate Chips
- 1/4 cup Nutella
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 1 cup sugar
- 2 tablespoons golden syrup
- 1 teaspoon Vanilla
- 1/4 cup sour cream
- 4 Tbsp. Butter
- 1 cup Sugar
- 1/4 cup Evaporated Milk
- 1 7 oz. Jar Marshmallow Fluff
- 2 teaspoons Vanilla
- 1 cup Chopped Hazelnuts
- 3 egg whites
- 2 cups golden syrup
- ½ tsp salt
- 2 cups icing sugar
- 1 tbsp vanilla extract
- 1 cup Milk Chocolate Chips
- 1/4 cup Semi Sweet Chocolate Chips
- 1/4 cup Nutella
For Top & Bottom Layers:
Heat chocolate chips in small bowl in the microwave for 40 seconds. Stir. Reheat additional 30 seconds. Stir. Repeat by heating for 20 second intervals until fully melted. Stir in Nutella until well combined.
For bottom layer, pour into pre-sprayed baking pan (preferably silicon, or a regular baking pan lined with parchment). Spread evenly until entire level is covered.
Once slightly cooled, top warm caramel. Use entire recipe.
For Sea Salt Caramel:
In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside.
In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.
Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temp.
For the Marshmallow Fluff:
Combine egg whites, golden syrup and salt and beat with mixer in high speed for 10 minutes or until thick.
Add in icing sugar, beat on low speed until blended.
Beat in vanilla until blended.
Top caramel with chopped nuts.
In a medium pan, melt butter. Add the sugar and evaporated milk. Boil 5 minutes, stirring constantly. Remove from heat and stir in vanilla and marshmallow creme. Pour mixture evenly over the previous layers.
Repeat process for bottom layer, and pour evenly over the top of the previous layers.
Refrigerate for 3-4 hours, until firm. Cut into bite sized pieces. Caramel layer will be gooey, keep refrigerated until ready to serve.