Salted Caramel & Nutella Fudge Squares

Well, I am pleased to say that normal service has been resumed and I’m back with a truly decadent sweet treat, involving chocolate of course!  And not just chocolate, but chocolate and Nutella!  I’m sure it’ll come as no surprise that I ADORE Nutella.  I love it on toast, on crusty french bread, in pancakes, straight from the jar off the spoon!  I just really enjoy it!  I used to love when we used to go on holiday to France or Italy, as there would be the small little packets in bowls at breakfast, and I would sneak a couple to eat later on the beach!  I wasn’t alone in doing this was I?!

I feel quite guilty that I haven’t shared this divine recipe before now, so for that, I apologise. Now, you might be wondering where my photo of this glorious recipe is?  Well, if you scroll down you’ll see it…..not pretty huh?  So, it’s time to fess up….this was my second (!) attempt at making this for the purpose of taking a picture for the blog.  You see, the first time, I took my eye off the (soft) ball and ended up with a salted caramel layer that would crack the hardest of teeth (still delicious, but definitely a workout for the jaws!).  So, on my second attempt, I was soooo worried about making it too hard again, that I didn’t boil the caramel for long enough, so as you can see from the picture, it’s on the soft side.  I can assure you though, that it’s still delicious.

Makes around 25 small squares 


  • 200g Digestive biscuits or Graham Crackers
  • 70g unsalted butter
  • 60g golden syrup or corn syrup
  • 250g caster (superfine) sugar
  • 2tbsp water
  • 1tsp vanilla extract
  • 150ml double (heavy) cream
  • 1 1/4tsp of sea salt
  • 40g 70% cocoa dark chocolate, chopped
  • 175g milk chocolate, chopped
  • 200g Nutella


  1. Crush the biscuits, either by bashing them in a zip lock with a rolling pin (very therapeutic if you have pent up anger/frustration!), or as I do, whizz them in the food processor.
  2. In a small saucepan melt the butter and 30g of the syrup.
  3. Mix the butter and syrup mixture with the biscuits until it resembles damp sand.
  4. Pat the biscuit mixture firmly into a tin (I use a 20cm/8 inch one) and put in the fridge to firm up.
  5. Put the cream and salt in a saucepan and bring to just below boiling point.  Set aside.
  6. In a heavy-based saucepan, put the sugar and water and give a good stir.  Turn on the hob to a medium heat and let the sugar dissolve in the water and start to boil.
  7. Once the sugar has dissolved, pour in the rest of the syrup and if using a sugar thermometer let the temperature rise to around 238/240F.  If you’re not using a sugar thermometer, then put a bowl of very cold water next to the stove and after around 18 minutes, drop a small amount of the caramel mixture in.  Put your hand in and try to form a ball with it. If you can bring it out and it stays whole, then it’s ready.  If not, carry on boiling until it reaches a ball stage.  N.B.  Please be VERY careful making the caramel.  Sugar burns are horrible. 
  8. Once the sugar mixture has reached the correct temperature, take off the heat and whisk in the salted cream and vanilla.  Be careful, adding these in will cause the sugar mixture to bubble up.
  9. Once the caramel is ready, take the biscuit base out of the fridge, pour the caramel over in an even layer and pop back in the fridge for 2 hours to set.
  10. Once the caramel has set, it’s time to make the chocolate layer!  In a glass bowl over a saucepan of boiling water, put the dark and milk chocolate and leave to melt.
  11. After the chocolate has melted, take off the heat and stir in the Nutella until it’s all combined.
  12. Pour over the caramel layer and put in the fridge until set.
  13. Cut into small squares and enjoy.

Domestic Princess tips

  1. If you’re not a fan of salted caramel (why not?!), then just omit the salt from the cream.  If omitting the salt, there’s no need to heat the cream.
  2. As in the Homemade Twix recipe, if you don’t fancy making the caramel layer yourself, then melt 250g of shop-bought caramels/toffees with 1tbsp of cream, 1 1/4tsp of salt and carry on as per step 9.
  3. If you want a more bitter topping, use 100g of dark chocolate and 115g of milk.
  4. And if you’re not keen on Nutella (again, really?!), then add 200g extra of milk and dark chocolate. I’d probably do 120g milk and 80g dark, but this can be altered according to your tastes.
  5. To give the squares some more crunch, stir in 200g roasted and chopped hazelnuts into the caramel before pouring onto the biscuit layer.

salty caramel & nutella fudge squares

I love sweet and salty flavours, so the saltiness of the caramel against the sweetness of the chocolate, and crunch of the biscuit base, is my idea of heaven!

With much gooey, salty caramel and Nutella love
The Domestic Princess

Gooey Chocolate Brownie Recipe

I love chocolate; you could say it’s my Achilles heel.  You’ll understand then, my determination to make the most delicious chocolate brownies ever.  It took a few attempts to get to the recipe right, but I think the experimenting was definitely worth it.  Unlike traditional brownies, I’ve omitted any type of nut from this recipe, as I feel they detract from the dense, smooth texture.

This is an easy and foolproof recipe for perfect fudgy brownies.  I think these are the ultimate brownies and you won’t ever need another recipe!  A bold statement, I know, but give it a try and let me know if you agree.


  • 150g dark (bittersweet) chocolate, chopped
  • 50g milk chocolate, chopped
  • 150g unsalted butter
  • 1/2 tsp of salt
  • 250g caster sugar (extra fine sugar)
  • 3 tsps vanilla extract
  • 3 eggs
  • 125g plain flour


Serves:  Approximately 20 bite size pieces or 10 large squares

  1. Pre-heat the oven to 180C and line a 20cm x 20cm x 6cm tin (or there about) with baking parchment.  I bought my tin from Williams Sonoma on a trip to NY, however, John Lewis and Lakeland have good alternatives.
  2. Put the dark chocolate, milk chocolate and butter into a bowl and suspend it over a saucepan of simmering water, making sure that the bowl doesn’t touch the water.  Stir occasionally with a plastic spatula.  Alternatively you could use your microwave for this stage.  Put a microwave safe bowl into the microwave for 30-second blasts on full power, stirring after every 30 seconds.  This should take around 2 – 3 minutes.  Once the chocolate and butter have completely melted, leave to cool for 5 minutes.
  3. When the chocolate and butter mixture has cooled down, stir in the caster sugar, vanilla extract and ½ teaspoon of salt.
  4. Lightly beat the eggs in a small bowl and then whisk into the chocolate mixture.
  5. Finally, sift the flour into the chocolate mixture and gently fold it in.
  6. Pour the mixture into your prepared cake tin, making sure you scrape in every last drop!
  7. Pop in the oven for 30 minutes.  After 25 minutes, check on them and then continue to check every 1-2 minutes until they’re done.  This is crucial, as a minute too long and your brownies will go from divinely squishy to a cake texture, albeit a nice one!
  8. Test the cake with a skewer – what you’re looking for is for it to come out a little bit gooey – not raw though!  The top should have a lovely thin and cracked crust. Remember, it will continue to cook for a little while once out of the oven.
  9. When you think it’s done, remove from the oven and let it cool in the tin for 5 minutes before removing and placing it on a cooling rack.
  10. Once completely cooled, cut into either bite size pieces or larger squares.

Domestic Princess tips for the perfect brownie:

  1. When melting the chocolate, do not allow any water to get near it, as this will cause it to split and you’ll have to start over again.  Make sure all your bowls and utensils are bone dry.
  2. Try and use dark chocolate that has a cocoa content of 70% or more.
  3. Don’t omit the 1/2 teaspoon of salt, adding it in helps bring out and intensify the chocolateyness.
  4. Don’t stir the mixture for too long, over working the mixture can release too much gluten from the flour, making the finish product tough.
  5. Always try and choose vanilla extract over vanilla flavouring.

I like to eat mine on their own with a nice cup of tea, but a generous square could easily be served as pudding with a scoop of delicious vanilla ice cream and a drizzle of hot fudge sauce, or with a dollop of crème fraiche, which will cut through the richness of the brownie.

So, throw away your packet brownie mixes and get baking!  I would love to hear how you get on when making these.  And if you’ve got any questions, please just ask!

With much love

The Domestic Princess


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