Sea Salt Nutella Fudge

Okay, here's to all you last minute bakers and shoppers.  I know you're out there, I know it's not just me.  I have the perfect hostess gift to bring with you on Christmas day and you don't even have to bake it.  Christmas is the one holiday that I do not host dinner (I do host a very informal breakfast for extended family but they're usually gone by noon).  My sister in law is gracious enough to have us.  We do not exchange gifts with the grown ups but I don't like to show up anywhere empty handed so I usually bring a dessert but that's not really "gifty".  I feel like fudge is a special treat for the hostess/host.

First things first, aren't these little gift tins so cute?  I picked them up last night at the dollar store! I know, I couldn't believe it either.  The bow came on it so I literally don't have to do anything to it (my kind of gift).  On to the fudge.  I make one 8x8 pan and split that between 2 tins.  I know it doesn't seem like enough but it is, this fudge is very rich and you'll want to cut this into very small squares.

I starting making this fudge last year. And I have to admit, I have made it multiple times during the year just for me, actually I think I shared once with my neighbor so that counts as a good reason to make myself fudge, right?

• 1 T butter for greasing pan
• 14 oz sweetened condensed milk
• 1 teaspoon vanilla extract
• 10 oz bittersweet chocolate chips (good quality)
• 1 C Nutella (room temperature)
• 3 T butter (room temperature, cut into small cubes)
• ½ teaspoon sea salt

DIRECTIONS:

1. Grease an 8x8 pan with butter (I like to line with non stick foil and butter that just for an extra guarantee that it won't stick)
2. Bring a pan of water to a boil and reduce heat to medium/low.
3. In a medium glass bowl stir together condensed milk, vanilla, chocolate chips, Nutella & butter.
4. Create a double boiler by placing glass bowl over simmering water. Stir while heating 5-7 minutes or  until chocolate chips are melted and mixture is smooth.
5. Pour mixture into prepared pan.  Smooth with a rubber spatula and sprinkle with sea salt.
6. Refrigerate at least 2 hours or until firm.
7. You should be able to life the square of fudge out of pan with the edges of the foil, cut into squares and store in an air tight container.  Keeping in the refrigerator is recommended but not necessary.