Sea salt & nutella fudge

I've been wanting to make fudge for a while. But the last two times I was at the grocery store I bought evaporated milk instead of sweetened condensed milk on accident. The first time I wasn't thinking, and the second time I actually thought I should be getting for evaporated milk. So I wind up with a shit ton of evaporated milk in my cupboard, and all I can think is, naturally, "welp, I may as well try using it up." I tried making various recipes with my copious amounts of evaporated milk in place of sweetened condensed milk. I was convinced I could make it work, because I am Master Baker Extraordinaire (just kidding, I know nothing. I just do what recipes say and take pictures). And because sometimes even when I look online and learn things, such as evaporated milk cannot be substituted for sweetened condensed milk, I am skeptical. SO flash forward, both times the recipes absolutely failed. Miserably. 

I mean regardless I still ate it all whatever who cares. But case in point: you absolutely cannot substitute evaporated milk for sweetened condensed milk.   

For the fudge:

1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
8 oz bittersweet chocolate chips (you want to use a good quality)
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature
Course sea salt
Extra softened butter, for greasing pan

Grease the bottom and sides of an 8x8 baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass bowl, mix together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl on 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.

Pour the mixture into the prepared pan and spread the top smooth with a spatula. Refrigerate until the fudge. *After about 1 hour of chilling, I sprinkled the top with course sea salt. If you use fine salt then you may want to wait until the fudge is fully firm or the salt is disappear (many who made this recipe noticed this). Continue to chill for fudge for another hour (making the minimum time needed to chill 2 hours.)

Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper.Run a knife under hot water, dry it off, and cut the fudge into 3/4-inch squares -the hot knife helps make clean cuts. Store in the refrigerator in an airtight container.

Recipe from Curious Country Cook