Nutella Fudge Sauce

nutellafudgesauce-3 (1)

Fudge Sauce.

It’s like eating brownie batter, but better. You can put on ice cream, use it as a simple glaze on a cake, make a sundae or turn into creamy hot chocolate.

and it just got better…

…with nutella.

Nutella, ah we meet again. The nutty goodness goes so well in this thick, gooey sauce. And guess what? This takes like 10 minutes to make, for reals.

Look! I even put the recipe on a pretty picture for you, with fonts and everything, so you can print it out to put it in your recipe box / book, whatever.

Nutella Fudge Sauce

1/2 cup (4 oz / 110g) sugar
3 tbsp cocoa powder
1 tbsp cornstarch
2 tbsp corn syrup / golden syrup
1/3 cup (80 ml) water
1/3 cup (80ml) milk
1 tsp vanilla extract
1/2 cup (125 ml) nutella

In a medium saucepan, whisk together the first 6 ingredients. Cook over a medium flame, whisking all the time, until the mixture starts to bubble and thickens. Take it off the heat and stir in the vanilla and nutella. Store in a sterilised jar in the fridge.

to make hot chocolate:

Heat 1 cup (250 ml) of milk in a small saucepan until steaming.

Whisk in 2 – 3 heaped tsps of nutella fudge sauce and some unsweetened
cocoa to taste.
Pour into a mug. Serves 1.

21 thoughts on “Nutella Fudge Sauce”

  1. Yum! I could almost lick the screen. I love Nutella! Thanks for the recipes.

    Arrived here from goodgawker. Glad I came because you have a beautiful blog.

  2. I love everything that has to do with nutella, I can imagine myself eating it straight from the jar

  3. Your blog is just lovely. I love the photos! This recipe caught my eye because my son loves anything that contains Nutella. I will make it for him and I might even try the syrup in milk like you suggested! 🙂

  4. Hello! I did the recipe, but my syrup didn’t thickened :/, I tasted it & it was delicious, but what problem did I have ?.. :'(
    Thanks! 🙂

    • It could be a few things, firstly you have to stir the mixture the whole time until it bubbles which will take around 8 minutes. A short time after it starts bubbling, the mixture should thicken as the starch in the cornstarch has been released into the mixture, and some water has evaporated. The mixture should thicken as it cools, to a frosting-like thickness, but it never gets super dense like fudge. You can try cooking it for a bit longer, if that doesn’t work, add 1/2 tbsp more cornstarch and continue to cook and stir until it bubbles and thickens to the consistency you want. Hope that helps!

  5. i made this sauce with my home made fig ice-cream englase and topped it with a few berries it tasted heavenly… 🙂

  6. Hi ! Your blog is lovely! Just wondering how long can you keep the sauce for? If kept in the fridge, can I reheat it again before use?

    Thank you,

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