I’ll admit it: I have a serious soft spot for easy desserts that taste like you spent hours in the kitchen but really took minutes. This Nutella fudge is one of those treats. It’s the kind of thing I whip up when we’re craving something chocolatey late at night, when guests are coming over on short notice, or when I want to give a homemade gift without turning on the oven.

All you need is a microwave, a handful of pantry staples, and a little patience while it chills. I usually cut it into chunky squares and stash them in the fridge. They’re dangerous to have on hand—I’ve been known to sneak a piece with my morning coffee.

What Makes This Nutella Fudge So Good

• Rich, chocolate-hazelnut flavor that feels way more indulgent than the effort you put in
• Quick and foolproof—no candy thermometer or fancy technique
• Perfect for holiday trays, teacher gifts, or potlucks
• Freezer-friendly, so you can always have a stash ready for chocolate emergencies
• Easy to customize with toppings or mix-ins

I love making a batch of this for bake sales or to tuck into little boxes as holiday gifts. It’s so simple but feels special.

Ingredients You’ll Need (and Why They Work)

Nutella – This is the star of the show. The creamy hazelnut spread melts perfectly with chocolate and gives the fudge its signature smooth, nutty flavor. I’ve tried other brands, but nothing quite beats the original for that rich taste.

Dark Chocolate – I usually use good-quality dark chocolate chips or a chopped bar. It balances the sweetness of the Nutella beautifully. If you’re a milk chocolate fan, that works too—it’ll be sweeter and creamier.

Sweetened Condensed Milk – This is the secret to getting that silky, fudge-like texture without having to boil sugar or fuss with temperatures. Don’t try to swap it for evaporated milk—it won’t work the same.

Flaky Salt – This might sound optional, but it really makes a difference. A little sprinkle of salt on top balances the sweetness and gives each bite a fancy finish. I sometimes use sea salt or pink salt if that’s what I have on hand.

How I Make Nutella Fudge in Just Minutes

This recipe is a lifesaver for those days I’m short on time but still want something homemade.

1. Get Everything Ready
   I like to line a small baking dish with parchment so the fudge pops right out. A loaf pan works well if you want thicker squares.
2. Mix the Good Stuff
   In a microwave-safe bowl, I add Nutella, dark chocolate, and sweetened condensed milk. I give it a quick stir before microwaving so it heats evenly.
3. Microwave in Bursts
   I microwave for 20–30 seconds at a time, stirring well after each session. It usually takes me about 3 rounds before it’s smooth and glossy. I’ve found it’s better to go slowly so you don’t scorch the chocolate.
4. Pour and Smooth
   I pour the warm mixture into the lined dish and use a spatula to smooth the top. If the kids are helping, they fight over who gets to lick the spatula.
5. Sprinkle with Salt
   This is my favorite part. A little flaky salt on top gives that perfect sweet-salty contrast.
6. Chill Until Firm
   I pop it in the fridge for at least 1–2 hours. Waiting is the hardest part. Once it’s firm, I lift it out, cut it into squares, and try to resist eating half of it right there at the counter.

Ways to Make It Your Own

This recipe is so forgiving and fun to customize. Here are a few of my favorite tweaks:

• Stir in chopped hazelnuts or almonds for crunch.
• Fold in mini marshmallows for a rocky-road vibe.
• Sprinkle crushed Oreo cookies or graham crackers on top.
• Add rice cereal for a crispy texture.
• Swirl in a bit of peanut butter before chilling.
• Top with festive sprinkles for holiday trays.

I love setting up a little “fudge bar” at parties with different flavors and toppings so everyone can try something new.

My Favorite Ways to Enjoy It

Honestly, I’d be lying if I said I didn’t eat this straight from the container in the fridge. But if you’re feeling fancy (or sharing with friends), try:

• Serving with coffee or espresso for an after-dinner treat
• Pairing with fresh strawberries or raspberries for a pop of tartness
• Wrapping squares in wax paper for adorable homemade gifts
• Crumbling it over ice cream for a decadent sundae

Handy Tips for Success

• Use good chocolate. It really does make a difference in the final flavor.
• Don’t skip the salt—it cuts the sweetness and makes each bite pop.
• Microwave in short bursts so you don’t overheat the chocolate.
• Line your dish with parchment so cleanup is easy.
• Store in an airtight container in the fridge. It stays good for over a week (though it rarely lasts that long here).

FAQs from My Kitchen

Can I freeze Nutella fudge?
Yes! I cut it into squares first, lay them on a tray to freeze solid, then transfer to a zip-top bag. They stay fresh for up to 3 months. It’s a lifesaver for last-minute desserts or gifts.

Can I add other mix-ins?
Absolutely. Chopped nuts, marshmallows, crushed cookies, or even extra chocolate chips work great. Just fold them in before pouring the mixture into your pan.

Is there a substitute for sweetened condensed milk?
Not really for this recipe. It’s what gives the fudge that rich, creamy texture without needing a candy thermometer or stove.

I hope you’ll give this ridiculously easy Nutella fudge a try. It’s one of those recipes that feels like cheating because it’s so simple, but everyone always raves about it. The hardest part is waiting for it to set in the fridge!

Try other recipes:

• Microwave Peanut Butter Fudge
• Marshmallow Fluff Fudge
• Marshmallow Cream Fudge