Good afternoon, everyone!  I am writing to you as I await the arrival of Hurricane Irene.  The media and social hype for the storm is quite entertaining.  By the time it gets to the New York City area I suspect that it will be little more than a tropical storm.  So why did people go buy gallons of milk and dozens of eggs?  I do not know.  And do they not realize that these eggs and milk will go bad if and when we lose electricity?  Silly, silly people.  And evidently people don’t have a few extra rolls of toilet paper and batteries at home either, since everyone seemed to suddenly need them.  Either I’m uber-prepared by the fact that I have batteries sitting around, or they’re just crazy.  I’m leaning towards the probability that they’re crazy….

Earlier this week – post-earthquake (which I didn’t feel anyway – BOO) and pre-hurricane – I made some fudge that was quite delicious.  Here’s what my bossman said:

I walk into boss’ office.
Bossman: You’re going to hell.
Confused look on my face.  Pregnant pause.
Because that fudge is SINFUL.

Ok bossman, you’re a riot.  Glad you liked it…I think.

 Chocolate Nutella Fudge with Sea Salt
source: Giada DeLaurentiis

Butter for greasing pan
1 can sweetened condensed milk (14 oz)
1 t vanilla extract
8 oz bittersweet (60%) chocolate, chopped (or use chips)
1 c Nutella, room temperature
3 T unsalted butter, room temperature and cut into 1/2″ pieces
1/2 t sea salt

• Grease bottom and sides of 8×8 pan with butter.  Line with  paper, leaving 2″ overlap on sides.  (The butter just holds the parchment in place.)
• In a double boiler, combine sweetened condensed milk, vanilla, chocolate, Nutella, and butter.  Stir until chocolate and butter have melted and are smooth, about 5-7 minutes.
• Pour mixture into the prepared pan, smooth with spatula, and sprinkle with sea salt.  (You can use more or less to taste.)
• Refrigerate until firm, at least 2 hours.
• Remove fudge from pan using parchment overlap, and peel off the parchment paper.  Cut the fudge into 3/4″ squares, using a warm, clean knife with each cut.  (To warm it, run it under hot water.)
• Store in the refrigerator in an airtight container.

makes 50 pieces
calories per piece: 85