I am so hyped for holiday baking this year.  Not that that is particularly different from any other year, but still.  I love all sorts of cookies and most candies but for me, fudge is the ultimate holiday treat.  I’m not sure exactly why…maybe because we don’t tend to make fudge at any other time of year, so it seems extra special at the holidays.  All I know is that whenever I receive a holiday goody bag or survey a spread of homemade treats, the first question I ask myself: Is there fudge?

As a result of my strong feelings, I almost always include fudge in my holiday treat bags.  Normally it’s this cappuccino fudge, my ultimate favorite, but I do like to mix things up occasionally.  Last weekend as I browsed through my saved recipes, the sudden idea of this combination stopped me in my tracks.  Nutella.  Cherries.  Hazelnuts.  Sea salt.  In other words, fudge that is totally drool-worthy.  The texture is perfectly rich and smooth and though I normally prefer fudge without mix-ins, how can I argue with cherries and hazelnuts?  I totally can’t.  Now someone come take this stuff away from me!


  • ½ cup hazelnuts
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. vanilla extract (or 1 tablespoon coffee-flavored liqueur)
  • 8 oz. bittersweet chocolate, finely chopped
  • 1 cup chocolate-hazelnut spread, such as Nutella
  • 3 tbsp. unsalted butter, at room temperature
  • ½ tsp. coarse sea salt flakes, plus more for sprinkling
  • ½ cup dried cherries, coarsely chopped


  • 01

    Preheat the oven to 250˚ F.  Place the hazelnuts on a rimmed baking sheet.  Bake for 20 minutes until lightly toasted and the skins have cracked.  Transfer the hazelnuts to a clean kitchen towel.  Fold half of the towel over the top of the hazelnuts and roll them around gently to help remove the loosened skins.  Transfer the skinned hazelnuts to a cutting board and chop coarsely.

  • 02

    Line an 8 x 8-inch baking pan with foil and grease lightly with butter.  Set a heatproof bowl over a pot with a few inches of simmering water (do not boil).  In the bowl, combine the sweetened condensed milk, vanilla, chocolate, Nutella, butter, and salt.  Heat, stirring occasionally, until the mixture is fully melted and smooth.

  • 03

    Remove the bowl from the heat.  Add the toasted hazelnuts and dried cherries to the bowl and fold in until evenly combined.  Pour the mixture into the prepared baking pan and spread into an even layer.  After it has cooled for a few minutes, sprinkle lightly with additional sea salt.  Cover and refrigerate until firm, about 3-4 hours.

  • 04

    Use the foil to lift the fudge from the pan.  Remove and discard the foil.  Use a large chef’s knife to slice the fudge into 64 1-inch squares.  Store in an airtight container.

  • AimeeShugs

    I love making fudge for the holidays! This is gorgeous!

  • that looks amazing! I’m also overly excited by Christmas baking this year – my sister is coming to stay this weekend and we’ve already got a long list of things we want to make… I hope we can squeeze this onto the list too!

  • Gwen

    Hi !

    Do you know how long I can keep them in the airtight container? I’d like to know how long in advance I can make them before Christmas :)

    Thank you !


  • Lisa

    This sounds amazeballs. I can’t wait to make and devour, I mean, give it away to friends. Right.

  • What a fabulous idea Annie! And so pretty too :)

  • This has fruits and nuts, which makes it a great way to get a fruit serving with some protein! ;)

  • Nutella fudge? Say no more! Yum

  • annieseats

    I don’t know exactly how long it keeps for. You’ll have to experiment. Enjoy!

  • Liz @ Tip Top Shape

    I’m all for anything with nutella. Love this recipe! Btw — also love your cappucino fudge (I think it’s from your blog). I always include it in my holiday baskets for family!

  • Oh my, oh my, oh my. Nutella? Sold!

  • Looks amazing! I wish I had a piece right now!


  • You had me at Nutella. :)

  • Annie this fudge looks and sounds incredible – and that it doesn’t look like it’s complicated, another win :)

  • Caroline L.

    I saw the title of this post & turned to my roommate sitting next to me & just said “yep, it’s that most wonderful time of the year again!” This looks amazing!

  • Connie Zhou

    ive been waiting for this post! i love nutella!

  • Ashley @ Wishes and Dishes

    Love Nutella! Looks delicious!

  • Betty Manoulian

    WOW … I’m thinking its like a childhood favorite “Chunky” candy bar. I might increase the amount of fruit/nuts.

  • Elizabeth

    I made this today, and it tastes amazing! It’s not quite as smooth-looking as yours, nor did it cut nearly as cleanly… didn’t stop anyone from eating it, though. did you use a chilled knife to cut it, or just wipe between each cut?

  • annieseats

    I used a large chef’s knife. I believe I warmed the blade before I sliced it, but it sliced so cleanly I didn’t need to wipe the blade between slices.

  • I make this fudge every christmas, but use dried cranberries and pecans. It’s addictive! I always have to give away as much as possible, or I’ll eat the whole pan in no time! *hehe* Happy Holidays Annie!

  • Steepcurve

    Annie- I made this the same day I saw it here! I was trying it out for my family’s Christmas Eve celebration. My mom always has a sit down dinner for family and close friends. In the past, my dad had a patient who would send him home made fudge, and we always had it on Christmas Eve as part of this party. Now he is retired, so… No more fudge. Until now! I think we have a new holiday tradition! I took samples to them today…and got the most enthusiastic response. Of course, how can you beat chocolate, hazelnuts, and cherries!

    Thanks Annie…

  • annieseats

    Wonderful! So glad it was a hit :)

  • Annie, I was thinking of making your chocolate rolls, but with Nutella? Have you tried this? Is Nutella bake-able?

  • annieseats

    I have not tried that combo specifically, but it sounds like a fabulous idea. Nutella is definitely bake-able. Just make sure to use a thin layer so it doesn’t affect the rolling/baking of the dough. Enjoy!

  • Laura

    Made this tonight. Off. The. Chain.

  • ToffeeBits

    yay! So glad the fudge went well. Love the addition of cherries & hazelnuts. Will have to make again!

  • Ann P.

    Love dried cherries and chocolate! But i’ve never tried the combo with hazelnut! This would be perfect as a holiday gift!

  • Jacelyn

    Just made the fudge and the taste was great .. However they melt quite quickly? Any idea to prevent melting and hence sticking together?

  • annieseats

    It shouldn’t melt at all. It sounds like something may have gone wrong in the cooking process, but I’m not exactly sure what. Sorry!

  • Alisa Kaswell

    would melting the ingredients in the microwave (say in 20 second intervals and stirring) work?

  • annieseats

    I wouldn’t recommend it, but you could try it.

  • Susan

    Annie, this fudge looks so good. I am planning to make it for a holiday party I am hosting. I had a question about the hazelnuts, is it a 1/2 c of raw in shell nuts or 1/2 c of skinned hazelnuts? Thanks for all of the great recipes!

  • annieseats

    No need to skin them for this particular recipe. Enjoy!

  • Amanda

    Made both this and your Cappuccino fudge this weekend for a Christmas party. Both were a hit, but this one was by far the favorite. The combination of Nutella, hazelnuts, and dried cherries was amazing. It was my first time making fudge, and I’m hooked!