The family recipes of Deborah and Simon Jessey

Nutella Fudge


  • 1 13oz jar of Nutella
  • 1 cup (2 sticks) of softened salted butter
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • 1lb confectioners' sugar


Line an 8-inch square baking pan with aluminum foil. Make sure there is extra foil sticking out on the sides to lift the finished fudge out.

In a microwave, melt the Nutella and butter together in a large bowl for a minute or so. Stir the mixture until completely melted and smooth. Add the vanilla and salt and stir using a large rubber spatula. Optionally add in half a cup of chopped walnuts. Sift in the confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough.

Press the fudge into foil-lined baking pan, smoothing the top with the back of a spatula. The top will be somewhat oily. Refrigerate for at least 4 hours or until the bottom of the dish is no longer warm and the fudge is firm to touch. Cut into small pieces.

Store fudge in an airtight container in the refrigerator for up to 1 week.