Nutella fudge and gym memberships

stackBaking with Gab is slowly killing me with buttery, sugary kindness. It’s a good thing!! I’m not complaining, I’ll happily take the ridiculous sugar highs with the lows, and the cravings as simply being a part of the blog. I love baking and I love the satisfaction of creating something delicious and beautiful out of raw ingredients.

It just means that I need to go back to the gym.

I don’t always bake things that are ridiculously bad for you, but I’m not going to pretend that they’re all calorie free. They’re baked and delicious and that’s all I care about! I haven’t been in a gym for about two years, but I figure that Baking With Gab is going to be a long-term thing, so I need to start looking after my body a bit more. I’m  having a seven day trial, and then most likely signing up. 

To celebrate/mourn this change in lifestyle (and blow to my bank balance!) I’m sharing this recipe with my fellow bakers. Consider it a beautifully buttery, Nutella-filled, sugar laden last hurrah. You’ll thank me once you’ve made it!

Much like the Peanut Butter fudge from last week, this recipe is temptingly simple and gives you delicious results. I recommend making this if you’re having friends coming over – it’s really quick and scrumptiously effective. Try to make your friends eat it all before they leave though, it’s a dangerous thing to have sitting in the fridge!

Quick set Nutella fudge:

  • 150g unsalted butter
  • 1 ½ cups (about 360g) Nutella
  • 1/3 cup pouring cream
  • 1/2 tsp vanilla
  • 3 ¼ cups icing sugar


Makes about 16 squares.

Grease and line a 20cm square tin with baking paper. Set to one side.

pourPop your butter, Nutella, cream and vanilla in a medium saucepan over a medium heat. Stir regularly to stop burning, and only keep it on the heat until the butter and Nutella have melted. It will look kind of gross and separated for the first few minutes, but once it all starts to melt down it will become gorgeous and glossy. Give it a good mix to make sure everything is combined and take it off the heat.

Put your icing sugar into a large bowl and give it a good stir to make sure there are no clumps (you could sift it into the bowl if you’d prefer!) Add the Nutella mixture into the
icing sugar and get mixing! Ensure that you mix the wet and dry ingredients completely, the icing sugar is likely to hide in the mixture in little clumps, so try and get rid of these.
abovePour the mixture into your prepared tin (it should slide out of your bowl without much trouble) and smooth it out by covering it with baking paper and rolling a tumbler over it. Put the tin in the fridge for at least an hour.

When it’s set, slice it up into squares with a sharp knife and try not to eat it all before your guests arrive!



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