This Kinder Bueno Fudge is made with both Nutella and White Chocolate Hazelnut spread making it the ultimate Kinder Bueno treat.
Are you a white chocolate Kinder Bueno person or a milk chocolate Kinder Bueno person? Maybe you can’t decide, well then, this fudge is for you.
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No-Bake Fudge
I absolutely love this no-bake fudge recipe, I already have quite a few no-bake fudge recipes on my blog including Caramilk Fudge, Oreo Fudge and Eton Mess Fudge.
The recipe is super simple and quick to make, and it is so easy to switch out some of the ingredients, just head down to the alternatives section below.
Nutella
The main ingredients in this fudge are chocolate and condensed milk. For the milk chocolate side, I used milk chocolate which I melted and mixed together with the condensed milk before I added in the Nutella. To the milk chocolate side, I then folded through the milk chocolate Kinder Bueno’s.
White Chocolate Hazelnut Spread
For the white chocolate hazelnut side, I used Hazelnut Milky Low Sugar Chocahalic Skinny Spread. It is delicious and tastes exactly like the inside of a Kinder Bueno. I made the white chocolate side of the fudge using the exact same method as the milk chocolate and hazelnut side but added white chocolate Kinder Buenos.
Marble
Once you have poured both fudge flavours into your square tin, using a cake skewer swirl the two together to marble and pop it into the fridge to set.
Setting
The fudge needs to be set in the fridge this normally takes around 4-6 hours.
Alternatives
Instead of using milk chocolate, you could use Kinder Chocolate instead.
If you just wanted to make the fudge one flavour just double that part of the recipe. For example, if you want to make the entire fudge the Nutella flavour double the ingredients for this part of the recipe.
Equipment
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Kinder Bueno Fudge
Ingredients
For the Nutella Fudge
- 150 g Milk Chocolate
- 150 ml Condensed Milk
- 150 g Nutella
- 150 g Milk Chocolate Kinder Bueno
For the White Hazelnut Fudge
- 150 g White Chocolate
- 150 ml Condensed Milk
- 150 g White Hazelnut Spread
- 150 g White Chocolate Kinder Buenos
Instructions
To make the White Hazelnut Fudge
- Line your 8" square cake tin with baking parchment and leave it to one side.
- Melt your white chocolate in a large heatproof bowl in the microwave on 20-second bursts stirring in between until completely melted and smooth OR melt the chocolate in a saucepan over a low/medium heat.
- Add in the condensed milk and white hazelnut spread and mix until it becomes thick and gloopy.
- Fold through your White Chocolate Kinder Buenos and pour into your prepared tin. Leave to one side.
To Make the Nutella Fudge
- Melt your milk chocolate in a large heatproof bowl in the microwave on 20-second bursts stirring in between until completely melted and smooth OR melt the chocolate in a saucepan over a low/medium heat.
- Add in the condensed milk and Nutella and mix until it becomes thick and gloopy.
- Fold through your Kinder Buenos and pour into your prepared tin on top of the white chocolate fudge.
- Using a cake skewer swirl the two fudges together. You just want to marble them together you don't want to mix them.
- Add any left over Kinder Buneo to the top of the fudge and gently press it down.
- Pop it into the fridge to set (this should take around 4 hours).
- Once the fudge has set remove it from the fridge and cut it into individual portions.
Notes
- This Kinder Bueno Fudge will last up to 3 weeks in the fridge.
- I used Skinny Foods Hazelnut Milky Chocolate Spread.
