Nutella and Sea Salt Caramel Chocolate Fudge

I'm obsessed with Nutella and had never made fudge before so this recipe looked like a fun challenge! I used a candy thermometer and made caramel for the first time! It was really fun. The Sea Salt Caramel came out REALLY salty though, but combined with the rest of the "fudge", it was delicious. I say "fudge" because mine never set up and turned into a sticky caramel-y mess. It tasted really good, but was so messy. Not sure what I did wrong, but I chilled it overnight and it still was a mess. Oh well, it was fun to make and tastes really good! 
Taste: The salty caramel combined well with all the other layers. It tasted really delicious all together.
Texture: The caramel layer never set up so it was SO messy. The middle layer was grainy, I must not have dissolved all the sugar or something. And the chocolate on the bottom was so hard I practically need a sledge hammer to cut it. 
Would I make this again?: No, it was kind of a disaster. I would try to combine the flavors some other way.

Nutella and Sea Salt Caramel Chocolate Fudge
makes one 9×9 pan, about 50 pieces

From: She's Becoming Doughmesstic

Bottom Layer
1 cup Semi Sweet Chocolate Chips
1/4 cup Milk Chocolate Chips
1/4 cup Nutella

Caramel Layer: Sea Salt Caramel
1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon Vanilla
1/4 cup sour cream

Middle Layer
4 Tbsp. Butter
1 cup Sugar
1/4 cup Evaporated Milk
1 7 oz. Jar Marshmallow Creme
2 teaspoons Vanilla
1 cup Chopped Hazelnuts

Top Layer
1 cup Milk Chocolate Chips
1/4 cup Semi Sweet Chocolate Chips
1/4 cup Nutella

For Top & Bottom Layers:
Heat Chocolate Chips in small bowl in the microwave for 40 seconds. Stir. Reheat additional 30 seconds. Stir. Repeat by heating for 20 second intervals until fully melted. Stir in Nutella until well combined.

For Bottom Layer, pour into Sprayed 9×9 Baking Pan (preferably silicon, or a regular baking pan lined with parchment). Spread evenly until entire level is covered.

Once slightly cooled, top with warm caramel.

Middle Layer:

Make Sea Salt Caramel as follows: 

In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside.

In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.

Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Pour caramel into pan.

Top caramel with chopped nuts.

In a medium pan, melt butter. Add the sugar and evaporated milk. Boil 5 minutes, stirring constantly. Remove from heat and stir in vanilla and marshmallow creme. Pour mixture evenly over the previous layers.

Top Layer:
Repeat process for bottom layer, and pour evenly over the top of the previous layers.

Refrigerate for 3-4 hours, until firm. Cut into bite sized pieces. Caramel layer will be gooey, keep refrigerated until ready to serve.