One of my favourite things about the winter holidays is having an excuse to accomplish excessive amounts of baking and putting together tins and boxes of baked goods for friends and loved ones. I’ve actually never tried making fudge before, simply because I’ve never really had an affinity towards it. If I don’t like it, I don’t bake it! This is probably why it will probably be a few years before you see any sort of gingerbread recipe on this blog. I’m sorry to admit that just the idea of anything gingerbread flavoured makes my stomach turn… If you haven’t already started your holiday baking or if you weren’t planning on it, I hope this nutella cherry almond fudge will change your mind. It definitely changed my perspective of fudge! This fudge is so decadent, these creamy bite-sized pieces will melt in your mouth, and each piece has the perfect combination of sweet and slightly tart dried cherries, nutty and crunchy almonds and of course, Nutella! And if you’re still looking for a reason to make this fudge, let me tell you now that it is ridiculously easy to make and you will end up with a lot of fudge!
Nutella Cherry Almond Fudge
Yield: 64 1-inch pieces
½ cup almonds
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
8 oz. bittersweet chocolate, finely chopped
1 cup chocolate-hazelnut spread, such as Nutella
3 tbsp. unsalted butter, at room temperature
½ tsp. salt
½ cup dried cherries, coarsely chopped
Preheat the oven to 300˚ F. Place the almonds on a rimmed baking sheet. Bake for 20 minutes until lightly toasted, flipping almonds halfway. Once the almonds have cooled, transfer to a cutting board and chop coarsely.Line an 8 x 8-inch baking pan with foil and grease lightly with butter. Set a heatproof bowl over a pot with a few inches of simmering water (do not boil). In the bowl, combine the sweetened condensed milk, vanilla, chocolate, Nutella, butter, and salt. Heat, stirring occasionally, until the mixture is fully melted and smooth.Remove the bowl from the heat. Add the toasted hazelnuts and dried cherries to the bowl and fold in until evenly combined. Pour the mixture into the prepared baking pan and spread into an even layer. Cover and refrigerate until firm, about 3-4 hours.
Use the foil to lift the fudge from the pan. Remove and discard the foil. Use a large chef’s knife to slice the fudge into 64 1-inch squares. Store in an airtight container.
adapted from Annie’s Eats,