So you’re craving something rich, chocolatey, and dangerously addictive—but your motivation is somewhere between “meh” and “horizontal on the couch.” I get it. That’s exactly where this 5-Minute Nutella Fudge swoops in to save the day. No baking, no fancy tools, and definitely no need to wear real pants. Just melt, mix, chill, and eat. Yes, it’s that simple.
This fudge is so ridiculously easy, it feels like cheating. But hey, we’re not here to win culinary awards—we’re here to get gooey, chocolate-hazelnut goodness into our mouths fast.
Why This Recipe is Awesome
First off, it takes five minutes. That’s not a typo. It’s five minutes of actual effort (aka stirring stuff in a bowl), and then the fridge does all the work. Lazy dessert-lovers, rejoice.
Second, it only uses three ingredients. And yes, you probably already have them. If you’ve got Nutella, sweetened condensed milk, and chocolate chips, you’re already winning at life.
Third, you don’t need to turn on the oven. Which is great because ovens are scary and also it’s probably too hot anyway. This is microwave magic, people.
And finally, it’s basically edible gold. Soft, creamy, melt-in-your-mouth squares of hazelnut bliss that make you feel like a genius even though you barely lifted a finger. What more could you want?
Ingredients You’ll Need
Only three things. No weird stuff, no hunting through six grocery aisles.
- 1 cup Nutella – aka the star of the show, obviously
- 1 can (14 oz) sweetened condensed milk – thick, sweet, and sticky in the best way
- 2 cups semi-sweet chocolate chips – go dark if you’re feeling moody and mysterious
Optional but fun:
- Pinch of salt – for balance (and to feel fancy)
- Crushed hazelnuts or chopped almonds – for crunch and vibes
- Sea salt flakes – because you’re that person now
Step-by-Step Instructions
- Melt the chocolate chips.
Toss them into a microwave-safe bowl and zap for 30 seconds. Stir, then repeat in 15-second bursts until smooth. Don’t burn it. Burnt chocolate smells like disappointment. - Add the Nutella and condensed milk.
Pour in the Nutella and the can of condensed milk. Stir like your life depends on it. It’ll get thick and glossy, like lava made of dreams. - Add a pinch of salt.
This is optional, but if you want that grown-up, “I totally know what I’m doing” flavor, go for it. - Pour into a pan.
Line a small baking dish or loaf pan with parchment paper (so it doesn’t become a permanent part of your dishware), then spread the fudge mixture evenly. - Top it off.
Sprinkle some crushed nuts or sea salt on top if you’re feeling extra. Or don’t. This is your fudge kingdom. - Chill.
Refrigerate for at least 2 hours, or until set. The hardest part is not sneaking bites while it firms up. - Slice and devour.
Once it’s firm, lift it out of the pan and slice into little squares. Or big squares. We don’t do portion policing here.
Common Mistakes to Avoid
- Overheating the chocolate. It doesn’t need to boil. Melt it gently or risk a lumpy disaster.
- Using old chocolate chips. If they’ve turned white and dusty, toss them. That’s not flavor—that’s sadness.
- Skipping the parchment paper. Unless you like chiseling fudge out of your pan like a chocolate archaeologist.
- Not chilling long enough. It’s called fudge, not Nutella soup. Give it time to set up.
- Using too much Nutella. Wait, scratch that. That’s not a mistake—it’s a lifestyle choice.
Alternatives & Substitutions
- No microwave? Use the stovetop and a double boiler. Just don’t let water touch your chocolate or it’ll seize and cry.
- Want it sweeter? Add a tablespoon of powdered sugar. But honestly, it’s sweet enough already.
- No Nutella? Use any chocolate hazelnut spread, or try peanut butter for a totally different (but still amazing) twist.
- Add-ins? Go wild. Chopped Oreos, mini marshmallows, sprinkles, pretzels… basically anything you’d throw into a late-night snack binge.
- Vegan version? Use dairy-free chocolate chips and coconut condensed milk. And double-check your Nutella—many off-brand spreads are accidentally vegan.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely. It keeps in the fridge for up to a week—if it lasts that long. Spoiler: it won’t.
Can I freeze Nutella fudge?
Yes! Wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight. Or just eat it frozen like a savage. No judgment.
Does it taste like Nutella or chocolate?
Both. It’s a perfect marriage of chocolate richness and hazelnut magic.
Can I use milk chocolate chips?
You can, but it’ll be sweeter and softer. If that’s your thing, go for it.
Do I have to add toppings?
Nope. But don’t come crying to me when your friend Becky shows up with salted caramel drizzle and upstages you.
Why is my fudge too soft?
Probably too much Nutella or not enough chill time. Or you live somewhere where “refrigerator” means “slightly cooler than the sun.”
Is this healthy?
LMAO no. But it’s good for your soul. Balance, my friend.
Final Thoughts
So there you go: 5-Minute Nutella Fudge that checks all the boxes—fast, easy, delicious, and dangerously addictive. It’s the kind of treat that makes you look like you tried when really, you just melted some stuff in a bowl and chilled it.
Whether you’re whipping it up for a party, a Netflix night, or a “treat yourself” Tuesday, this fudge delivers the goods every single time. Now go grab a spoon, scrape the bowl clean, and pretend you’re going to share it later. We both know you’re not. And that’s okay.