Title: Nutella, Sea Salt Caramel and Marshmallow Fudge

Category: Dessert

Original Page from www.doughmesstic.net



Bottom Layer:
Note that the bottom uses one cup of semi-sweet chocolate and a quarter cup of milk chocolate. Heat chocolate chips until melted. Stir in Nutella.

Spread evenly in greased 9x9" pan with parchment paper on the bottom (or try a silicone pan). Cool in refrigerator while you make the caramel.

Sea Salt Caramel:
In a small sauce pan combine the heavy cream and salt and heat to simmer. Remove from heat and set aside.

In medium sauce pan combine the sugar and corn syrup over high heat. The sugar will start to melt, continue heating to 350F or until sugar starts to turn golden brown (about 6-8 minutes). Allow to cool for one minute.

Whisk in cream mixture, vanilla, and sour cream. Note that the cream will instantly start to boil in the molten sugar, rapid mixing in the early stages may protect sugar crystals from forming - but these add texture and hardly ruin the batch.

Allow the caramel to cool until just warm and poor over bottom layer. Top evenly with crushed hazelnuts and place pan into freezer to allow the caramel to set while you proceed with the next step.

Middle Layer:
In medium pan, melt butter. Add sugar and evaporated milk. Boil for five minutes, stirring constantly. Remove from heat and stir in vanilla and marshmallow creme. Pour evenly over the caramel layer.

Return the pan to the freezer or refrigerator.

Top Layer:
Note: You probably want to take a short break here. The next step takes only a few minutes but you want the marshmallow layer to be firmly set.

The top layer has a cup of milk chocolate and a quarter cup of semi-sweet, the opposite of the bottom. As with the bottom layer, melt the chocolate, stir in the Nutella, and spread evenly over the marshmallow.

Refrigerate for 3-4 hours until fully set, it becomes a bit gooey at room temperature.


The caramel came out a bit too liquid for the fudge, but would make an excellent ice cream topping.

The marshmallow layer was a bit thick, I'm considering halving the recipe for this layer.