Four ingredients, one pan, no oven. Kinder Nutella Fudge is melted Kinder chocolate, white chocolate chips and condensed milk poured into a lined tin around a layer of Nutella, then left to cool for three hours before it is served. The only heat involved is a low hob under the pan while the chocolate and condensed milk melt together.
Half the fudge mixture goes down first, the Nutella goes on in rough dollops, and the other half covers it. That is what gives you a ripple running through the middle rather than one flat layer.
What you’ll need
- 400g Kinder chocolate (divided)
- 400g white chocolate chips
- 350g condensed milk
- 100g Nutella
Method
- Melt 200g of the Kinder chocolate with the white chocolate chips and condensed milk over a low heat, whisking until smooth.
- Pour half of the mixture into a lined square pan.
- Add dollops of Nutella and spread them roughly.
- Top with the remaining fudge mixture.
- Decorate with the remaining Kinder chunks.
- Cool for 3 hours, then serve.
A couple of tips
- Keep half the Kinder back. Only 200g melts into the base. The other 200g is broken over the top at the end, so those pieces stay as chunks.
- Give it the full three hours. Cooling is step six of the recipe, and it is what turns the poured mixture into fudge you can cut.
- It keeps for up to 5 days in the fridge.
If you’d rather someone else did the washing up, we serve brunch daily in Budapest, Bucharest and Belgrade, with cookies baked in-house every day. Walk-ins only, no bookings. #webelieveinhandmade
