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Nutella Fudge with Raspberries from The Food Charlatan
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5 from 1 vote

Nutella Fudge with Raspberries

This rich fudge is made with Nutella instead of chocolate. Fresh raspberries are pressed in before it cools to balance the sweetness. Get ready for a Nutella Coma, or as I like to call it, Nutelloma. It's totally a thing.
Prep Time10 mins
Cook Time5 mins
Cooling Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 16 Servings
Calories: 317kcal
Author: Karen


  • 1/2 cup salted butter
  • 1/2 cup whole milk or half and half
  • 1 & 1/2 cups brown sugar light or dark
  • 1 & 1/2 teaspoons vanilla
  • 1 cup Nutella
  • 2 & 1/2 cups powdered sugar
  • 2 cups fresh raspberries divided


  • Line an 8x8 in pan with aluminum foil and coat with nonstick spray. Spread 1 cup raspberries over the bottom of the pan.
  • Measure out 1 cup of Nutella so that it's ready. In a mixing bowl or stand mixer, measure out 2 and 1/2 cups powdered sugar and set aside.
  • In a medium saucepan, add butter and melt over medium heat.
  • Add milk and brown sugar and stir to combine.
  • Bring to a hard rolling boil over medium heat. Once it has reached a full boil, set a timer for 2 minutes, stirring constantly.
  • When the timer goes off, add the vanilla and Nutella. Stir until combined.
  • Working quickly, pour the mixture over the powdered sugar that you put in the bowl. Mix until thoroughly combined. The fudge should be quite thick at this point. If it's not, add powdered sugar a little at a time, up to 1/2 cup. I didn't add any extra.
  • Pour or scoop the fudge into the prepared pan, on top of the raspberries. Spread quickly, then use your palms to press in the remaining raspberries.
  • At this point I used a paper towel to absorb some oil that had pooled on top.
  • Cover and refrigerate for 2-3 hours until set.
  • Lift foil from pan and use a sharp knife to cut into pieces.


This fudge is solid at room temperature, but the liquid from the raspberries will make it quite soft if left on the counter. If you are going for presentation I would refrigerate it. I like it left on the counter, but it will only last 1-2 days without refrigerating


Serving: 1slice | Calories: 317kcal | Carbohydrates: 53g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 139mg | Fiber: 2g | Sugar: 50g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg