So I’ve taken an insanely long hiatus from blogging — my last post was November ’09! Those of you who know me personally will be well aware of the fact that this doesn’t mean I haven’t been baking! In fact, I’ve been baking more than ever. Just living in the far north can have it’s draw backs — sun setting at 3.30pm in the winter, for example.  So when daylight hours are limited to less than ten a day, it can be difficult to get a good photo! And that was the main deterrent from blogging. There was just not enough light!

But the flip side of the coin is that Scottish summer days are long.  The summer solstice was last Monday and truly it was still light at midnight! So, I suppose I now have lost the “there’s no light” excuse.

Research project! Science is cool.

Also, I’m doing a research project with my university.  My funding body encourages students to keep a blog of their experiences in the lab.  I know a baking blog/science logbook is not exactly the most likely of pairings, but I feel that a bit of sugar will sweeten up my dry scientific ramblings. I’m hoping to post one recipe a week, with a few lab updates in between.
To ease myself back into the blogging routine, I’ve chosen a simple recipe that I’ve made several times before: chocolate fudge.  However, I added a nutty and naughty twist by replacing some of the chocolate with Nutella and tossing in some chopped up hazelnuts.

So, if you’re still with me, gear up for some baking and science love!

Nutella Fudge

Ingredients:

– 200 g milk chocolate

– 1/2 cup Nutella

– 1 can of sweetened condensed milk

– 1 cup icing sugar

– 1/3 cup cocoa powder

– 1/2 cup hazelnuts, chopped

Directions:

1. Line a 9″ square pan with tin foil and spray with nonstick oil. Set aside.

2. Melt chocolate, Nutella and sweetened condensed milk in a medium sized pot over low/medium heat, being sure to stir frequently so chocolate doesn’t burn.

3. Sift cocoa powder and icing sugar together.

4. Add icing sugar mixture and vanilla to melted chocolate mixture.  Stir until icing sugar is fully dissolved, then stir in about 2/3 of the hazelnuts. Pour fudge into prepared pan and spread evenly.

5. Sprinkle the remaining hazelnuts on top.  Chill in the fridge for several hours.

6. Cut into small (1″) squares. And try not to eat them all!

Note: Sorry for the mixing of units — grams and cups, I know!

If you’re like me an love Nutella, then you’ll find this heavenly! So enjoy!