Chocolate Hazelnut Fudge

Chocolate Hazelnut Fudge

Frangelico and Nutella, two delicious hazelnut creations and I love them both. So why not use them in baking? So I looked up some recipes and found a great one for Chocolate Nutella and Sea Salt Fudge on Tasty Kitchen and decided to give it a go. Unfortunately, my love of nutella couldn’t help me set aside that pang of guilt I felt when adding it to the fudge. I felt like I was taking a shortcut. So I decided, why not make my own chocolate hazelnut spread?! and so…the search began! Luckily The Splendid Kitchen had a great recipe for me to use!

I hope you enjoy this recipe! It makes a great Christmas gift for friends and family as you can buy cheap mason jars and give some home made nutella along with the fudge!

Chocolate Hazelnut Fudge

Yields 36 servings


Chocolate Hazelnut Fudge

  • 14 oz Condensed Milk
  • 1 tablespoon vanilla extract
  • 8 oz semisweet chocolate chips
  • 1 cup chocolate hazelnut spread (recipe to follow, or you can use nutella)
  • 3 tablespoons unsalted Butter, softened
  • 1 tablespoon Fangelico (optional)
  • to taste SeaSalt (optional)

Chocolate Hazelnut Spread

  • 1 cup Hazelnuts, chopped
  • 12 oz milk chocolate chips
  • 2 tablespoons vegetable/canola oil
  • 3 tablespoons Confectioners’ Sugar
  • 1 tablespoons Dutch Pressed Cocoa Powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt


Chocolate Hazelnut Fudge

1. Line an 8″x 8″ pan with parchment paper, making sure the paper comes up over the sides enough for you to grab and pull the fudge out

2. In a medium sized heat safe bowl, combine the condensed milk, vanilla extract, chocolate chips, hazelnut spread and butter.

3. Create a double boiler by letting the bowl sit over a pot of simmering water. Be careful that the bottom of the bowl doesn’t touch the water as you do not want to burn the chocolate.

4. Stir the ingredients until combined and the mixture looks smooth. This can take anywhere from 5-10 minutes. Remove from heat and stir in Frangelico

5. Pour the mixture into the prepared pan and smooth out the top with a spatula

6. Sprinkle with sea salt if desired

7. Refrigerate until firm, about 2 hours

8. Once fudge is firm, take a hot knife and run it along the sides of the pan, separating the fudge from it. Lift the parchment paper up, removing the fudge from the pan. Peel off parchment paper and cut into small squares. Store the fudge in the fridge or in an air tight container.

Chocolate Hazelnut Spread

Preheat the oven to 350°F
 1. Toast the hazelnuts in a single layer on a baking sheet for about 12 minutes, or until browned and let them cool completely
2. Melt the chocolate chips in a double boiler bu placing a heat proof bowl over a pot of simmering water, being careful that it does not touch the water. Stir until smooth and let cool
3. Place the toasted hazelnuts in a food processor and grind until a paste is formed.
  • add oil, cocoa powder, vanilla and salt
  • continue to grind until the mixture is as smooth as possible
  • add the melted chocolate
  • strain mixture to remove any pieces of hazelnut.

4. This mixture may look runny, but it will thicken nicely as it settles and cools

5. Scrape the spread into a jar or use in the above recipe. This keeps for about 2 weeks, so enjoy!


Red Velvet Cupcakes

Red Velvet

My first venture into the world of cupcakes started with red velvet cupcakes.  My friend, An, loves red velvet cake and when she found out that I liked to bake, she made a request. And so I started to experiment with different recipes I found. And by far, the best recipe was from

Red Velvet Cupcakes with Cream cheese Frosting

Yields 24 cupcakes


Red Velvet Cake

  • 2 1/2 cups of Cake Flour
  • 1/2 teaspoon of Salt
  • 2 tablespoons of Dutch Pressed Cocoa Powder
  • 1/2 cup of Butter, softened
  • 1 1/2 cups of Sugar
  • 2 Eggs
  • 1 teaspoon of Vanilla Extract
  • 1 cup of Buttermilk
  • 2 tablespoons of Red Food Coloring
  • 1 teaspoon of White Distilled Vinegar
  • 1 teaspoon of Baking Soda

Cream Cheese Frosting

  • 8 oz Cream Cheese
  • 8 oz of butter
  • 1 teaspoon Vanilla Extract
  • 1 cup of Confectioner’s Sugar


Red Velvet Cake

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. In a bowl, sift together flour, salt and cocoa powder, set aside

2. In a stand mixer with paddle attachment (or hand mixer if you do not have one),  beat butter until soft

  • Add sugar to butter and continue to beat until light and fluffy
  • Add eggs, 1 at a time. Make sure to beat well and scrape down the bowl after each addition
  • Add Vanilla

3. In a separate bowl, mix together buttermilk and red food coloring

4. Add the flour mixture and buttermilk mixture to the butter in 3 additions; starting and ending with the flour

5. Combine the baking soda and vinegar in a small bowl and allow it to fizz. Then gently fold it into the batter with a rubber spatula.

6. Evenly distribute the batter into the 24 tins, filling each about 2/3  and smooth the tops. Bake for about 25 minutes or until a toothpick inserted to the center of the cake comes out clean.

7. Allow to cool before Frosting

Cream Cheese Frosting

1. Beat butter in stand mixer with paddle attachment, or a hand mixer, until soft

2. Add cream cheese and continue beating until combined

3. Add vanilla extract

4. Add in sifted confectioners sugar

With a knife, offset spatula, or decorating tip of your choice, frost the cupcakes. I used a Wilton 2A round decorating tip