Kirbie's Cravings

5 Minute Microwave Nutella Fudge

photo of pieces of Nutella Fudge
After successfully making 5 minute cookies and cream fudge, I had to of course tackle a Nutella version.

This recipe is just as easy. Stick everything in the microwave for about 1 minute, stir, pour into a pan and let it set and it’s ready to go.
close-up photo of Nutella Fudge
I couldn’t decide whether to leave the top plain or decorate it with chopped hazelnuts. I ended up decorating half my pan and leaving half plain. I like both versions.

The Nutella flavor isn’t too prominent because it’s mixed with the chocolate, so the hazelnut pieces helps bring out the Nutella flavor.
photo of fudge with a container of Nutella
Because of the oils of the Nutella, this recipe is best left in the fridge until it’s about to be eaten, otherwise it can get sticky and oily when it sits at room temperature too long. I decided to wrap some in gold foil as gifts, like the gold foil you have to tear when opening a jar of Nutella. I always love opening that foil; it’s like opening a present.

Nutella Fudge

Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This fudge recipe is so easy. Stick everything in the microwave, pour it into a pan and let it set and it's ready to go.


  • 1 cup Nutella
  • 2 cups semisweet chocolate chips
  • 1 14 oz can of condensed milk
  • optional: 1/2 cup of chopped hazelnuts


  • Combine Nutella, chocolate, and condensed milk in a large glass mixing bowl. Microwave for about 30 seconds and then stir to help everything combine. Microwave for about another 30 seconds and mix again until chocolate is completely melted and mixed. You may need to microwave slightly longer, but make sure not to overcook the chocolate.
  • Line an 8 x 8 inch pan with parchment paper. Pour fudge mixture in and attempt to even out top and smooth with hand. If using, sprinkle hazelnuts across surface and press down slightly into the fudge. Refrigerate for an hour or more to set. Remove and slice. Keep uneaten portions in fridge to keep from getting slightly melty/sticky. Due to the Nutella oils, this will get sticky and oily at room temperature.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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22 comments on “5 Minute Microwave Nutella Fudge”

  1. Ummmmmmmm, want. WANT WANT WANT!

  2. You should be paid by Nutella for all the endorsements via recipes. I’ve never seen so many Nutella recipes in 1 spot!

  3. i don’t have a microwave at this moment, can i replace it with the oven? if can, then at what Fahrenheit should i use to bake it?

  4. Kirbie, I have a recipe that I would like you to try out. It’s a chocolate fudge recipe and it turns out amazing everytime!!
    1 can chocolate frosting
    1 1/2 cups milk chocolate chips
    (Or any combination… Vanilla frosting and peanut butter taste amazing!!)
    Put in microwave in 40 second intervals… then stir it all up and put in a baking pan (I use a 9×9 square pan, lined with parchment paper). Then pour batter into pan and put in fridge till set. The original recipe says 2 – 4 hours, but mine was done in an hour! Then flip onto a large plate and peel off parchment paper… this fudge is so good!!

  5. Thanks so much for sharing the recipe!
    I made this exactly as the directions state, but mine is SUPER liquidy and has been in the fridge for hours, still hasn’t set completely solid.
    If I were to attempt this again, would i just use slightly less condensed milk than the whole can?

    • Yes I’d try reducing your condensed milk and Nutella. The batter should not be liquid at all, even at the beginning before you refrigerate it. It should be thick.

    • Did you by chance use evaporated milk instead of condensed milk? Another reader just suggested that and it would explain your liquidy batter. And I know a lot of people do confuse the two.

  6. Is it possible that Katie used evaporated milk instead of sweetened condensed milk? It is a very common mistake made when someone makes a recipe. I know…I’ve done it…LOL…that’s why I double-check when I get my ingredients together now! I just made this, and it’s sitting in the fridge now…scrapings from the bowl were delicious…I used sweetened condensed milk, and it started getting stiff quickly. Did not have parchment paper, or an 8X8″ pan, so I used an 8″ pie pan smeared with butter. I also used butter for the bowl and measuring cup! Definitely on my list of candies to make for Christmas along with the peanut butter balls!

  7. Hi Kirbie! I just made it and it tasted amazing! Though is it supposed to be slightly solid when it was still a batter? mine looked like sticky dough.

  8. I’ve tried this but there was only one problem, the surface of the fudge was extremely oily and even after wiping the oil away, it still set with a thin layer of frozen oil…
    Is there any way to prevent this? By the way, I didn’t add the hazelnuts.

    • I haven’t had it set with a layer of frozen oil..i would suggest using slightly less Nutella and perhaps try to eliminate any excess oil in you nutella spread. what i mean, is sometimes when you open a fresh one, you’ll see the oil separated and piled up. try not to add any of that. also i highly recommend adding hazelnuts on top because it should cover any oiliness on the surface.

  9. Can you use milk chocolate chips instead of semisweet chocolate chips?

  10. Just made some THANK YOU SO MUCH this recipe for my sister for her 24 hr. Work day at Disney will be a huge hit! Also side note: we put slightly more Nutella in the recipe and it’s so sweet! 😀

  11. I hate hazelnuts so I will sub Hershey’s with almonds.  If you haven’t tried the Hershey’s version of Nutella you really need to try them.

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