I was an exchange student (ah how many times I've said this sentence...) 5 years ago in the US. I'm not gonna talk about how it was (AMAZING) but then and there I gained sisters! Now I have one living in the States and one living in Germany. And next week we are gonna be reunited! I can't wait, I am so excited! So this week I am going to Germany and was thinking what I should bring. Because basically Germany has everything that Hungary has, if not more. So what to give what to give? I was thinking really hard when a completely random thing came to my mind. I should make some nutella. She loves nutella. Frankly, who doesn't, right? I love it, too although it's been years since I ate any. I can't really explain why because I always think that if I eat just one spoon, I will gain a 100 pounds immediately. But with this thought, I shouldn't be eating any brownies, cookies...etc.
BUT today I tried my homemade Nutella. OH MY GOD. I wouldn't have thought that it really will actually taste like the original Nutella. But it does! And to tell the truth, it tastes even better! But homemade is always better. Right? :) It is made with love and natural ingredients. And real chocolate...hmmm...Sounds heavenly, doesn't it?
If that hasn't convinced you to make some now, then I will tell you, it is SO easy to make! I am not saying it is mess-free. Nah, I made a huge mess in my kitchen but it's due to my very small food processor and my wish to make an enormous amount of lovely hazelnut-chocolate spread :)
makes for 3 jars
200 g Hazelnuts
1 can Condensed Milk
255 g Chocolate - the darker the better
1/2 cup hot Milk
Roast the hazelnuts for about 10-15 minutes either in the oven or in a dry pan over the heat.
When the nuts are ready put them on a tray or a magazine and let them cool down a little.
Once they are not hot anymore, place them in the food processor and start processing them.
It will be quite a while, if you don't have a very professional machine, like me. The hazelnuts will become Hazelnut butter and will look like this.
When you're done with this, start bringing water to a boil. Place a big bowl over the water and melt the chocolate.
When the chocolate has melted, pour the condensed milk in.
Mix them together.
Love the chocolate swirls :) Then get ready to add the mixture to the hazelnut butter and process it some more. Add the hot milk if you find it too dense, I did. But if you like it thick, then you can leave the milk out.
When it is creamy enough, Nutella has been created! Congrats! Brace yourself for some battle with yourself, it will be VERY hard not to eat a lot :)
Making nutella from scratch...wow...that's awesome!ReplyDelete
Yes, homemade IS always better! I've been on a nutella kick for the past month. I absolutely cannot stop dipping mini pretzels in nutella!ReplyDelete
Oh I havent tried it with pretzels, sounds really good!! I recently discovered the beauty of sweet mixed with salty, its so good! :)ReplyDelete
You got it so creamy!!ReplyDelete
I like that you used sweetened condensed milk...I would have never thought of that! This looks absolutely delicious.
Oh my. I think I`ve died and gone to heaven.ReplyDelete
hahahaha yes it is really THAT good! :) And I'm pretty sure its the condensed milk that made it so smooth and silky and nutella-like :)ReplyDelete
Do you refrigerate afterwards? You don't with store bought so I just wanted to clarify.ReplyDelete
Homemade nutella, that is just wonderful, can't wait to try a batch!ReplyDelete
Yes, youve gotta refrigerate it afterwards! I am not sure how long it stays before going bad but I think it can last at least 2 weeks...ReplyDelete
I'd never be able to use all that in 2 weeks.Delete
I could eat all that in a day. You can't in 2 weeks? Love to see you try haha. Make half a batch, then.Delete
Looks fantastic! Love the pictures too...ReplyDelete
I actually don't like Nutella. For a product claiming it's a hazelnut spread with a hint of chocolate, it always tasted WAY too sweet and chocolately to me. I could never taste the hazelnut, it was nothing but a chocolate spread to me. But with this recipe maybe I can make my own, adjust the hazelnut to chocolate ratio and finally have some Nutella I'll like. Thanks for sharing!ReplyDelete
P.S. - I love your Homemade Nutella tag. So cute!
Thank you!!! :) Yes, it is always better to make things that you usually buy at the store at home. This way you always know what you eat!ReplyDelete
This looks amazing!! Thank you so much for sharing. I can't wait to try it!ReplyDelete
Wow. I just made Nutella meringues tonight, and I think I'll take a crack at making my own Nutella for upcoming recipes :D thank you so much.ReplyDelete
I'm adding this to the list of things I NEED to make the second I get a normal sized food processor! Thank you for sharing. :)ReplyDelete
You are now my hero for making this!! hahaha I can't wait to try your recipe :DReplyDelete
hahahaa :D thank you!!ReplyDelete
Hello! I can purchase roasted hazelnuts - do you recommend roasting them yourself? Or would it work to start with roasted hazelnuts.ReplyDelete
Well, using already roasted hazelnuts is fine too. I just love roasting them myself, I love freshly roasted nuts, they are the best!ReplyDelete
homemade nutella meingues!
looks amazing! will try as soon as we finish off our jar of store bought ;). thanks!ReplyDelete
what kind of bread is that? it looks delicious!ReplyDelete
Thank you for the idea! Do you have any suggestions for substitutes for condensed milk? It gives me the heeby jeebiesReplyDelete
I am so excited to have found this! As I dip nilla wafers in store bought nutella. Found your blog through Pinterest. Can't wait to see what you blog about in the future.ReplyDelete
I tried this last night after seeing it on pinterest a few nights ago!!! It is amazing!!ReplyDelete
I used already roasted hazelnuts and I found that they didn't have enough natural oils to become a 'butter' so I added a little extra canola oil to it and that sorted them out. Don't know if the nutella is going to last in my fridge though!!!
Thank you for the very nice comments!! :)ReplyDelete
Danielle, it was a slice of a paillasse bread! it is very similar to a ciabatta!
Zoie, there are recipes that call for milk powder and milk but I found that condensed milk will give the best nutella-like flavor and texture.
Brilliant! I saw some other recipes that add honey and powder milk, but I think that the condensed milk will really do the trick. And it`s perfect for me, because here in Brazil it`s a must have to make "brigadeiro"!ReplyDelete
So, I tried the recipe, and it was a fail... I was so excited, too. All was well at first.ReplyDelete
Until I poured the condensed milk into the chocolate. The mixture seized up and thickened, and when I added it to my hazelnuts evrything separated. So the texture is now grainy (and not from the nuts) and grease floats on top.
Any ideas on what went wrong? I made sure everything was dry, so it wasn't the water. Other than that I am at a loss...
Mine started to do the same thing, so i added a little oil to the mixture and turned up the heat and stirred until it had melted back down and then i just mixed the nuts into the chocolate and stirred (more) until it smoothed outDelete
Check if your melted chocolate was too hot. Try to mix the condense milk after the melted chocolate cools down a bit, so they dun have a big difference in temperature.Delete
oh wow! i am so sorry, i know exactly how it feels when a recipe goes wrong! hmm, since it went so smooth for me i am not so sure what could have gone wrong for you but maybe the ingredients didnt like themselves to turn them into nutella? was the condensed milk still good?ReplyDelete
I love Nutella on waffles - amazing! (of course I could probably eat Nutella on brussel sprouts!)ReplyDelete
Hi, I can't wait to try this! I was wondering which percentage of milk to use (for the hot milk)... skim, 2%, whole milk? Thanks!ReplyDelete
I'd advise whole milk but if you don't have it at home, then use what you have! :)ReplyDelete
is this cheaper to make urself or to buy it? how much did it cost u to make urself?ReplyDelete
im sorry, cant help you with the financial question. i honestly have no idea how much a nutella costs, i never buy it. and the costs for ingredients vary in each country so i dont have any useful information on that...ReplyDelete
OMG!!! i am definetly making this! thanks! x carrieReplyDelete
I just have to make this! I love Nutella on icecream.... oh man...yum.ReplyDelete
I made this today, no problem turned out great! I love it but my kids would like it to be smoother. It still has a slight grainy texture. Yours looks super creamy and very close in texture to store bought. Is it? Or is it just that it's hard to see in the photo? I did everything as stated except I made the sweetened condensed milk from scratch.ReplyDelete
To the poster who had a fail with seized chocolate - it sounds like your mix may have gotten some water in it, I have had this happen if you wash a spoon or something and itis not completely dry when you use it on the chocolate.
For me, this cost about three quarters of what a jar costs at the store. And the no preservative factor bumps the value up for me even more!
Thanks for this recipe, it will be a keeper.
Tamara, I am so happy for you that your homemade nutella turned out to be good! The texture difference must be due to the different ingredients, my condensed milk was super creamy thus my nutella turned out to be super creamy, as well! Almost the same like the store-bought ones!ReplyDelete
I agree that home made is always better. However, thankfully store bought Nutella does not contain any artificial color or preservatives. I'm from Italy, specifically from the region were Ferrero was founded so we are pretty proud of our Nutella!I will definitely try to make some at home though, and maybe give it to my friends as a Xmas gift!ReplyDelete
Store bought is yucky!! It has palm oil which is a hydrogenated oil which is bad for you.Delete
Nutella is definitely something to be proud of! It is amazing! So is the feeling when you try to imitate something so good and the results are pretty darn close ;)ReplyDelete
sweetened chocolate or unsweetened?ReplyDelete
you said it makes 3 jars. do you know what sized jar you used?ReplyDelete
I used sweetened, 60% cocoa chocolate.ReplyDelete
Leah, I'm not really sure what sizes those jars were. I'm sorry, I honestly can't remember I made this homemade nutella quite some time ago...But maybe the pictures can help you determine the size?
Oh dear, you are a very bad blogger. Shame on you! This is wonderful, my resolve has completely dissolved and I am going to be trying this very soon. As soon as I can find some Hazelnuts in this small town. YUM YUM YUM!!!!! Thanks for being a bad blogger! ;)ReplyDelete
Wow!!!I made this recipe and it made 6 250ml mason jar .... It taste like spreadable ferero rocher!!!!ReplyDelete
Ti-Brin, I'm so glad you shared that you made it! :) I'm happy you succeeded and like it!!ReplyDelete
Came out great with bittersweet chocolate. To remove the hazelnut skins, I shook them in a tupperware for five minutes. It came out a little grainy - next time I would need to run the food processor longer.ReplyDelete
Of course, now that I had all this Nutella, I had to make the Nutella ice cream recipe a friend pointed me to http://chocolateandzucchini.com/archives/2008/02/super_simple_nutella_ice_cream.php. I'm not even a nutella fan, but that was killer.
I tried this recipe. THANK YOU! It is delicious. It made 4 small jelly jars of it. I'm giving 3 away for Christmas and keeping one for me. BUT, I am going to make another batch, because it's so simple, and I'm going to keep all of them for me. Well, maybe not....this is just to good not to share!ReplyDelete
Oh, I wanted to see if you would mind if I posted this recipe on my blog with a link to your blog? I know my readers would love this as much as I do. Of course you will get all the credit, I just want to share the recipe and your story. Please let me know, thanks! Hazel www.heypaw.blogspot.comReplyDelete
Hazel, of course I wouldn't mind! Go ahead, it is a waste not to share your succesful homemade nutella adventure on your blog! I am happy I was helpful :)ReplyDelete
Rob, thank you for sharing it with me! It always makes me so excited when someone makes anything from my recipes! :) Yes, I had to run the processor REALLY long to get that very smooth homemade nutella.ReplyDelete
Thank you Csilla, I've already made two batches and it all disappears! They were great little Christmas stocking stuffers, and when someone comes in and tries it, they ask to take come home. Delicious.ReplyDelete
I found your blog because a friend posted this recipe on Facebook. I'm in love! I follow many food blogs, but none that are outside of the US, so I'm pretty excited to see what all you have going on.ReplyDelete
Thank you Sandi! That is such a nice compliment!! :)ReplyDelete
what size condensed milk do you use?ReplyDelete
do you think that 1% milk is ok?
Anna, I used a 380 gram can and 1% milk is fine, whatever you have at home is fine :) Hope you'll love it!!ReplyDelete
I am sooo excited!!!
Nagyon guszta, biztos elkészítem a gyerkőceimnek (én nem szeretem).ReplyDelete
Köszönöm!! :) Biztos, hogy fog nekik ízleni! A sűrített tejet ajánlom orosz boltban venni, mert annak sokkal jobb az állaga és finomabb az íze, mint a tubusosnak!ReplyDelete
What I like best about it is that you can get fair trade products and control where your hazelnuts and your cocoa come from to minimize the possibility of supporting child labor. Love the prospect of eating chocolate hazelnut spread guilt-free!!!ReplyDelete
Please Follow our blog as we document our journey as a young couple On Our Way to Hollywood! http://the-bodkins.blogspot.com/ReplyDelete
does this recipe have to be refrigerated, at all?ReplyDelete
I want to send it to my husband who is deployed to Afghanistan.
Ruth, It is best to be refrigerated but I don't think it'd go bad while it's on its way to your husband! I'm sure it wouldn't last for weeks anyways...it's so good ;)ReplyDelete
I was wondering if anyone knows of a substitute that could be used in place of the sweetened condensed milk? I would love to make this, but reduce the amount of sugar from the condensed milk so my husband who is diabetic can enjoy it too. I didn't know if using evaporated milk and some sweetner would work or not. Any suggestions??ReplyDelete
Summer! I tried to healthify this recipe, like leaving out the condensed milk and chocolate. I added Dutch unsweetened cocoa powder and just a bit of honey. It tasted fine but nowhere near to the recipe I posted about. If you decided to try it with evaporated milk and maybe agave syrup, then let me know how it turned out!! I am always on the hunt for healthier recipes :)Delete
Can you convert to English measurements for me please? ThanksReplyDelete
Converted to US measurements is: approx. 7 ounces hazelnutsReplyDelete
approx. 9 ounces chocolate
This looks so good! I am wondering how much hazlenut butter the roasted hazlenuts made? I was going to try this but with using premade organic hazlenut butter rather than grinding my own - how much would I use in cups? Thanks!ReplyDelete
Is there a way to make this non dairy?ReplyDelete
Tricky question! I've been trying to think of a way, last time I made it vegan and sugar-free and it absolutely tasted horrible! So unfortunately I can't give you good news on this... Because for this recipe condensened milk is the key!Delete
On a scale from 1 to 5 (5 being 'best') how similar to real store bought Nutella does this homemade Nutella taste?ReplyDelete
Hi Frida! Well, the first time I made it, I would have said it was a 4! Then I made it again and I completely messed it up, it was more of a 2 :D But I'm sure it was due to the bad hazelnuts I used! So if you get it right, it's a lot like the real deal! :)Delete
Thanks for sharing this, I can't wait to try this! I shared this on my Facebook page!ReplyDelete
Oh thank you!! I hope you'll have success making it! :)Delete
My nuts are roasted and skinned here. Just realized that I'm not certain if your definition of "one can" is the same as mine. How many ounces/grams in that can? Thanks :)ReplyDelete
My can was 380 grams! Sorry for replying so late I just noticed your comment! Ah man, I feel so bad now! I hope it turned out amazing, though! :)Delete
Yummy ! I've always wanted to try to make my own nutella, maybe I'll try to make this someday !ReplyDelete
Yes, make it! It's really easy :)Delete
Looks really yummie, but do you think it would work without the condensed milk?ReplyDelete
Umm condensed milk is the key ingredient in this recipe :) There are so so many other recipes for nutella that doesn't use condensed milk! So I recommend you try those if you wanna skip it :)Delete
I've gone further and decided to try a different flavor, so I melted down some milk chocolate, a smaller amount of dark (bitter) chocolate, two spoonsful of milk, just to get the right thickness, and at the end I added a generous portion of Kahlua (coffee liqueur), stirring well. At this point it looked like a fondue. Then two hours of fridge (I live in Rio) did the trick: Nutella-like appearance, but with a wonderful taste of coffee! :))ReplyDelete
That sounds amazing! :) I love coffee!! I've been thinking of trying a new version of nutella myself :) Soon :)Delete
Has anyone tried unsweetened chocolate? What kind turns out better? Just wondering! Thanks! Can't wait to make this!ReplyDelete
I tried it and my husband loves it (90% chocolate) , but i still love the normal chocolate and i mixed the 2 and it is very good tooDelete
Can you freeze it? I didn't really how much that would make and doubled up the ingredients. We won't be able to eat the whole thing so I thought about freezing it. What do thimk of that?ReplyDelete
Oh yeah, I can imagine how much you have now! :) I think you should definitely try freezing it! I don't know how it'll turn out since I've never done it but if you don't try it, we'll never know :) And if it works, please write me! :) And how does it taste?Delete
I actually decided to keep it in the fridge and will probably give some to my in-laws tomorrow. I'm afraid it might separate when defrost but it tastes so good that we won't waste any :)Delete
Good idea! It makes such a great gift! :) Yeah, it might separate when defrosting but who knows...Delete
I made this today and roasted the hazel nuts (about 5 minutes) until they were a light brown and when I processed them (for about 15 minutes!) it still came out grainy..any tricks? Maybe I shouldn't of roasted them for so long? But it tastes great! More like a Baci chocolate because it's grainy but very good!! :)ReplyDelete
5 minutes may have been too less! I roast nuts usually for 10 minutes minimum!.Maybe more! I had this graininess problem when I made homemade peanut butter and didn't roast the nuts for long enough. So next time give them a little more time :) They won't burn as long as you keep an eye on them, stir occasionally and use a very low heat. But I'm glad it tastes good, anyways! :)Delete
Hi :) I tried making this just now! But instead of using dark chocolate, I used milk chocolate since it's what we had in the kitchen. It still turned out great!!! So thanks for your recipe :]ReplyDelete
Yay!!!! I'm so glad you liked it!! :)Delete
Hi, this recipe is extremely yummie...ReplyDelete
That's why i linked in my article for the italian magazine online http://www.lenuovemamme.it/lopinionedellemamme/world-nutella-day/
I hope you don't mind.
Of course not! Thank you!! :)Delete
OMG1 I'm afraid if I make this, I will certainly gain 5 lbs. What do do? What to do?ReplyDelete
Thanks for the excellent presentation
Poutine on Squidoo
Make it! Indulge in it and then go for a jog! :) It's worth it!Delete
Oh wow . . . I really really want to make this.ReplyDelete
do you have measurements for us canadians?ReplyDelete
how many cups of hazelnuts?
skins on or off?
was the condensed milk can this size? http://www.eaglebrand.ca/product-regular.aspx?pid=285
i plan on making this on saturday for a canning swap i am going to so hoping that i can get a conversion before then. help! lol (please)ReplyDelete
200 grams of hazelnuts are roughly 1 and a 1/2 cups (a bit more). Skins off preferably, I've used the recipe with skins on and it was no good :)
And the size of the condensed milk you linked... That can is a little less than the one I used, yours is 300ml and I used 380 ml!
I hope you it'll turn out yummy for you! Let me know! :)
it turned out AWESOME even with the 300ml can of condensed milk. i used semi sweet belgium chocolate- next time i would use dark for sure. i thinned it out with cream and that worked well. i found an amazing method online for removing the skins. you boil 2 cups of water, add 3 tbsps of baking soda then add the nuts and boil for 3 mins. take out and rinse for a bit with cold water while you rubs the skins- they just come right off!ReplyDelete
YAY!!!!! :) So glad you succeeded!! :) Wow, I've never heard of that skin removing method before! I will try it for sure!! The nuts didn't become soft or mushy because of the boiling?Delete
Oh My GOD!!! This recipe is dead-on perfection! I tried it and it tastes exactly like the store made!! People are going nuts over it in my house! Thanks a million!!ReplyDelete
Yaaaay!!! I am sooo happy that you liked it!!! And that you shared it with me, as well!! :)Delete
Just discovered that I have in fact placed a comment long ago right I added another today :DDelete
Just wanted to know if we can keep it on the counter and for how long. When placed in the fridge it hardens, and I am afraid it will spoil on the counter. Is there anything I can do to keep it smooth in the fridge?
Well, I am not sure there is. Everything hardens in the fridge, I'd say take it out of the fridge a while before you want to eat it :)Delete
yummo, we loved making this nutella, although it was very fiddly having to shell a lot of nuts, roast and then make it, but it was delicious.ReplyDelete
Thank you so much for this wonderful post! Definitely tweeted :)ReplyDelete
i love nutellaReplyDelete
i am not a robotReplyDelete
Homemade nutella sounds heavenly! I will be making this!ReplyDelete
I'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!ReplyDelete
I was just wondering if anyone has tried preserving this in any other ways besides the fridge? I would like to make some to give as gifts but keeping several jars in my fridge will take up so much space- plus who knows how long it would be sitting out till the recipient got it to a refrigerator- The ingredients seem shelf stable- has anyone tried to just let it sit in a pantry?ReplyDelete
how long is the nutella good for?ReplyDelete
I'm so going to make this for Christmas! Could you tell me how much condensed milk you used?ReplyDelete
380 ml of a can! I hope it will turn out well for you :))Delete
Hi there! What a great find! Question- I want to make this as a gift for my child's teacher, but was wondering how this would hold up until the teacher got home to put it in her refrigerator? Thanks for sharing and I look forward to making this as it looks heavenly!!!!ReplyDelete
Sorry for the late reply, but yes they hold up!!Delete
Did anyone ever find out how this would hold up in the freezer?ReplyDelete
Very good recipe. Turned out exactly as I imagined it would! A great alternative to store bought Nutella. Added a tsp of vanilla essence and a pinch of salt to bring out the flavour. I think it will go fabulously on crepes with strawberries cut up on top! My kids loved it straight out of the jar...I dont think its going to last very long just sitting around in the pantry!! Thanks for sharing Csilla xxReplyDelete
My family is a big fan of nutella. I know how to bake cookies and now i know how to make nutella too. Its so mouth watering.ReplyDelete