- butter for baking - 1 st. a spoon
- a bank of condensed milk - 1 piece
- vanilla extract - 1 teaspoon
- Chocolate chips - 240 Grams
- chocolate-nut paste Nutella, room temperature - 1 cup
- butter, room temperature - 3 items. spoons
- sea salt - 1/2 teaspoons
1. Lubricate the bottom and walls of the baking tray with 20x20 cm butter. To lace the baking sheet with parchment paper, leaving 5-centimeter canopies on the sides. 2. In a medium glass bowl, mix the condensed milk, vanilla extract, chocolate chips, Nutella paste and chopped butter. 3. Place a bowl over a medium saucepan with lightly boiling water. The water level should be low enough, the bottom of the bowl does not touch the water. Stir until the chocolate melts and the mixture becomes homogeneous, from 5 to 7 minutes. 4. Pour the mixture into a prepared baking sheet. 5. Top with a spatula and sprinkle with sea salt. Put in the refrigerator for at least 2 hours. 6. After the fudge has cooled down, hold the knife under hot water, dry it and let the frying pan through the edges to separate the fondant. Using canopies of parchment paper, remove the fondant from the baking tray. Remove the paper. Cut the fondant into squares measuring 2 cm. 7. Store in a refrigerator in a sealed container or wrap the fondant in polyethylene film or foil.
Servings: 36