It’s been a wonderful fall for us here in Colorado. Aside from work travel, we spent the entire month of October in Colorado and were treated with stunning fall foliage (I think our house might look its best in fall - see below), gorgeous weather, and the first two snows of the coming winter (a bit earlier than normal). The first snow was on my 33rd birthday (gasp).
I absolutely love birthdays, even if I might prefer the numbers 28 or 29 to 33. This one was particularly special for reasons I’ll get into in another post, but we celebrated with friends and Rob treated me to a day in Boulder doing things that I love (having brunch, visiting the farmer’s market, going for a trail run, having lunch at one of my favorite restaurants’s,
, and even making a stop at Whole Foods). What a guy!
My birthday weekend was followed by a visit from our dear friends from Boston and their two kiddos (one of whom is my Goddaughter). We left Boston just before my Goddaughter, E, was born, and this was the first time I was able to spend a long amount of time with her. It was so fun to do things in Denver that we would otherwise not do and to see the world through her eyes where things I take for granted are new and exciting (e.g., a corn hole board and bags (although not played the normal way), a pumpkin, a slide, our poor cat, making macaroni and cheese, and band-aids). If you are ever in Denver with kids in the fall, you should check out the Botanic Gardens at Chatfield and visit their
and corn maze. It was quite a scene and E loved it.
The simplicity of things that kept E entertained reminded me that often, simple is best. Whether it’s entertaining kiddos or in the kitchen, life doesn’t always have to be complicated or a big production. I love embarking on huge projects from time to time, but lately I’m making a concerted effort not to overcomplicate life and to spend the “extra” time doing something I love.
In that vein, I threw this fudge together on a whim with delicious results. You dirty only one bowl making it and because it is extremely rich, you can serve many people with one batch (25 to 36 pieces of fudge depending on how small you cut the squares). It would have been perfect for a Halloween party (next year!).
Nutella & Sea Salt Fudge
Recipe from Tasty Kitchen
Yield = 25-36 pieces depending on how you slice the fudge
- 1 tbsp unsalted butter (for greasing the dish)
- 1 can(14 ounces) sweetened condensed milk
- 1 tsp vanilla extract
- 8 ounces bittersweet (60%) chocolate chips (about 1 1/4 cups)
- 1 cupNutella
- 3 tbsp unsalted butter (softened to room temperature), cut into 1/2 inch pieces
- ½ tsp(approximately) Sea Salt
1. Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
2. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
3. Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
4. Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
5. Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.