Imagine the rich, creamy indulgence of classic fudge, but elevated with the irresistible hazelnut-cocoa magic of Nutella. Now, picture that luscious sweetness perfectly balanced with the bright, vibrant tang of fresh raspberries, pressed lovingly into each square before it cools. This isn’t just dessert; it’s an experience – a “Nutella Coma,” or as we affectionately call it, “Nutelloma.” And yes, it’s absolutely a thing you need in your life.
Indulge in Homemade Nutella Fudge
Life is full of little paradoxes, isn’t it? Take, for instance, my brother, who recently shared his secret to resisting dessert: consistent workouts. He claims that when he’s dedicated to his fitness routine, saying no to a sweet treat becomes remarkably easier. Meanwhile, my inner monologue spins an entirely different tale.
For me, a vigorous run around the house isn’t a deterrent; it’s practically a license to indulge. “Oh, I just burned 200 calories? Fantastic! That means this glorious bite of homemade Nutella Fudge with Raspberries never even happened.” It’s the magic of calorie cancellation, my friends. See, math can be incredibly fun when applied to dessert logic!
Speaking of fun, let’s talk about Galentine’s Day! For those unfamiliar, it’s celebrated on February 13th, the day before Valentine’s Day. It’s a dedicated occasion for women to celebrate their cherished female friendships, showering each other with love, support, and of course, delicious treats. Before we get all romantic with our significant others, it’s a vital reminder of female solidarity: Ovaries before brovaries, uteruses before duderuses. If that sounds like gibberish to you, chances are, you might be a guy!
This year, I’m thrilled to gather with a wonderful group of fellow blogger gals to honor our incredible friendships. My contribution to our Galentine’s Day feast? This sensational Nutella Fudge with fresh Raspberries. Fudge always brings to mind my older sister, Nikki. She possesses an almost legendary ability to devour an entire pan of fudge in a single day. While it might not be officially certified, I wouldn’t put it past her.
Nikki isn’t just my fudge-eating idol; she’s also one of the moms I admire most. Having raised five children in eight years, she truly understands the ins and outs of parenting. She’s a marathon mom, equipped with some of the most creative disciplinary tactics I’ve ever encountered. When her kids misbehave, the first consequence is losing their dessert that evening. Should they transgress again, the next step in her carefully calibrated punishment system involves Nikki serving their portion of dessert, then sitting right in front of them and eating it herself while they watch. Pure, unadulterated torture, delivered with a calm smile.
Beyond her inventive parenting, Nikki is also one of the most patient individuals I know. The fact that all her children remain un-strangled is a testament to this remarkable trait! Her patience extends even to a full pan of fudge, which she meticulously works her way through. I sent her this very Nutella Fudge with Raspberries for her birthday a while back, and she declared, “I really love it!” This was high praise indeed, coming from someone who believed that classic fudge simply couldn’t be improved upon. Her endorsement alone should tell you just how special and delicious this recipe truly is.
The Art of Making Easy Nutella Fudge with Raspberries
Creating this irresistible Nutella Raspberry Fudge is surprisingly simple, making it the perfect stress-free dessert for any occasion, especially when you want to impress without spending hours in the kitchen. Let’s walk through the steps to achieve fudge perfection.
You begin by preparing your pan. Line an 8×8 inch baking pan with aluminum foil, ensuring you leave an overhang on the sides – this will make lifting the set fudge out incredibly easy. Generously coat the foil with nonstick spray to prevent sticking. Then, spread one cup of fresh, vibrant raspberries evenly across the bottom of the prepared pan. These berries will infuse the fudge with their sweet-tart flavor and add a beautiful visual appeal.
Next, gather your remaining ingredients. Have your cup of Nutella measured out and ready to go. In a large mixing bowl or the bowl of your stand mixer, measure out two and a half cups of powdered sugar and set it aside. This rapid preparation is key, as fudge-making moves quickly once the cooking process begins.
Now for the stovetop magic. In a medium saucepan, melt half a cup of salted butter over medium heat. Once the butter is fully liquid, add half a cup of whole milk (or half and half for an even richer result) and one and a half cups of brown sugar – light or dark, depending on your preference for depth of flavor. Stir these ingredients constantly to combine them thoroughly and ensure the sugar dissolves. The mixture will begin to bubble.
Bring the mixture to a hard, rolling boil over medium heat. This is a critical stage. Once it reaches a full, vigorous boil that doesn’t subside when stirred, set a timer for exactly two minutes. Continue stirring constantly during this time. This ensures proper caramelization and consistency for your fudge. Resist the urge to walk away!
As soon as your timer dings, remove the saucepan from the heat. Quickly stir in one and a half teaspoons of vanilla extract, followed by the measured cup of Nutella. Stir vigorously until the Nutella is completely melted and smoothly incorporated into the hot sugar mixture. The aroma alone will be intoxicating!
Working swiftly, pour this warm, fragrant Nutella mixture directly over the powdered sugar you set aside in your bowl. Mix immediately and thoroughly until everything is combined. At this point, your fudge mixture should be quite thick and glossy. If it seems too thin, you can add up to an additional half cup of powdered sugar, a little at a time, until the desired thick consistency is achieved. In my experience, no extra sugar is usually needed.
Now, pour or scoop the rich, thick fudge into your prepared pan, directly on top of the layer of raspberries. Use a spatula to spread it quickly and evenly. While the fudge is still warm and pliable, use your palms to gently press the remaining cup of fresh raspberries into the top surface of the fudge. This not only adds more bursts of fruit but also creates a beautiful, rustic appearance.
Sometimes, a small amount of oil can pool on the surface of the fudge as it settles. If this happens, simply use a paper towel to gently blot and absorb any excess oil. Finally, cover the pan and refrigerate for 2-3 hours, or until the fudge is completely set and firm. Once firm, use the foil overhangs to lift the entire block of fudge from the pan onto a cutting board. Use a sharp knife to cut it into desired pieces. Get ready to enjoy this delightful, easy Nutella fudge!
Other Irresistible Valentine’s Day Dessert Ideas
If you’re looking for more ways to sweeten your celebrations, whether for Valentine’s Day or just because, here are some other incredible dessert ideas:
- Strawberry Truffle Cake: A decadent cake perfect for romantic occasions.
- Secret-Ingredient Chocolate Pecan Bites: Bite-sized delights with a surprising twist.
- Raspberry-Nocciolata Grilled Sandwiches: A warm, fruity, and chocolatey treat.
- Banana Churros with Chocolate Peanut Butter Sauce: Fun, crispy, and utterly delicious.
- Raspberry Sweet Rolls with Coconut Cream Cheese Frosting: A sweet breakfast or brunch option.
- And don’t forget these 2-Ingredient Nutella Puffs, they are simply bomb!
- Nutella-Stuffed Chocolate Raspberry Cupcakes from Handle the Heat: A fantastic combination of flavors.
- Chocolate-Raspberry Fudge Bites from Chocolate Covered Katie: Healthy and delicious.
- White Chocolate Raspberry Fudge from Shugary Sweets: A creamy, fruity alternative.
More Galentine’s Day Culinary Delights
As promised, I don’t just have my amazing Nutella Fudge for you today! Get ready to explore a treasure trove of incredible recipes concocted by my talented friends, all in celebration of Galentine’s Day. Prepare to be thrilled by these culinary creations:
- Ganache Topped Truffle Brownies from That Skinny Chick Can Bake
- Orange Yogurt Waffles from Savvy Eats
- Chocolate Honey Bombs from The Live-In Kitchen
- Brownie Batter Chocolate Tart from Melanie Makes
- Coeur a la Creme with Dark Chocolate Ganache and Strawberries from Heather’s Dish
- Chocolate Covered Strawberry Cream Puffs from The Redhead Baker
- Meyer Lemon Cranberry Scones from Girl in the Little Red Kitchen
- Chocolate Cheesecake from NeighborFood
- Strawberry Covered Dark Chocolate Truffles from Girl Versus Dough
- Cheesecake Milkshakes from Chocolate Moosey
- Campari and Passion Fruit Sorbet from Food Lust People Love
- Boston Cream Trifles from gotta get baked
- Grilled Cheese & Chocolate Sandwich with Ganache Dipping Sauce from Climbing Grier Mountain
- Red Velvet Chocolate Chip Cookies from Namely Marly
- Red Wine Ice Cream Floatsfrom Mind Over Batter
- Wicked Waikiki Sourfrom Pineapple and Coconut
- Anise-Scented Ice Cream with Candied Fennel Seedsfrom girlichef
- Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Creamfrom A Cookie Named Desire
- Nutella Fudge with Raspberries from The Food Charlatan (that’s me!)
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Nutella Fudge with Raspberries
10 mins
5 mins
2 hrs
2 hrs 15 mins
16 Servings
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This rich fudge is made with Nutella instead of chocolate. Fresh raspberries are pressed in before it cools to balance the sweetness. Get ready for a Nutella Coma, or as I like to call it, Nutelloma. It’s totally a thing.
Ingredients
- 1/2 cup salted butter
- 1/2 cup whole milk, or half and half
- 1 & 1/2 cups brown sugar, light or dark
- 1 & 1/2 teaspoons vanilla extract
- 1 cup Nutella
- 2 & 1/2 cups powdered sugar
- 2 cups fresh raspberries, divided
Instructions
- Line an 8×8 inch pan with aluminum foil and coat it thoroughly with nonstick spray. Spread 1 cup of fresh raspberries evenly over the bottom of the pan.
- Measure out 1 cup of Nutella so it’s ready to be added when needed. In a separate large mixing bowl or a stand mixer, measure out 2 and 1/2 cups of powdered sugar and set it aside.
- In a medium saucepan, add the butter and melt it over medium heat until completely liquid.
- Pour in the milk and brown sugar, stirring continuously to combine them well until the sugar dissolves.
- Increase the heat slightly to bring the mixture to a hard, rolling boil. Once it reaches a full boil that continues even when stirred, set a timer for precisely 2 minutes, maintaining constant stirring.
- When the timer goes off, remove the saucepan from the heat. Stir in the vanilla extract, followed by the measured Nutella. Continue stirring until the Nutella is fully melted and smoothly incorporated into the mixture.
- Working quickly, pour the hot Nutella mixture directly over the powdered sugar that you previously placed in the bowl. Mix vigorously until all ingredients are thoroughly combined and the fudge is quite thick. If the fudge feels too thin at this point, you may add up to an additional 1/2 cup of powdered sugar, a tablespoon at a time, until the desired thick consistency is achieved. (I typically find no extra sugar is needed).
- Carefully pour or scoop the thick fudge into the prepared pan, spreading it quickly and evenly over the layer of raspberries. Then, use your palms to gently press the remaining 1 cup of fresh raspberries into the top surface of the fudge.
- At this stage, you may notice some oil pooling on top of the fudge. Simply use a paper towel to gently blot and absorb any excess.
- Cover the pan and refrigerate for 2-3 hours, or until the fudge is completely set and firm.
- Once set, lift the fudge from the pan using the aluminum foil overhangs. Place it on a cutting board and use a sharp knife to cut it into desired pieces.
Notes
This fudge is designed to be solid at room temperature, but the natural liquid from the fresh raspberries can make it quite soft if left out on the counter for extended periods. For the best presentation and firmest texture, I recommend storing it in the refrigerator. While delicious at room temperature, it will only last 1-2 days without refrigeration due to the fresh fruit.
Nutrition
Serving: 1 slice | Calories: 317kcal | Carbohydrates: 53g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Potassium: 139mg | Fiber: 2g | Sugar: 50g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
Dessert
American
317
fudge, nutella, raspberry
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