Still working on homemade, peanut-free Nutella

In a previous post I described my struggle to mimic Nutella without the allergenic peanuts which are banned at our elementary school. I'm trying a new plan, having stumbled across a full jar of Hersey's syrup in the the refrigerator of our office as we were moving out. Roughly equal portions of hazelnut paste and chocolate syrup, add evaporated milk (about 10% by volume of the existing goo), and instant cocoa to thicken it up. Heating it up a bit to dissolve the sugar in the cocoa mix helps.

To my palate, part of the problem is that the hazelnut paste doesn't taste intense enough - it's a bit oily. I haven't got any hazelnut extract, which I think is preferable to Frangelico or other hazelnut liquers. It's not there yet, but I seem to be getting more acceptance from my son. My girlfriend, on the other hand - oops, I'm not supposed to blog about her! But she ate all of my last version...

I keep wondering if I've just reinvented Peanut Butter Chocolate Fudge in the guise of a luncheon food...

The wee bairn said "What did you add in here, plain Nutella?!", and "This is actually pretty good". High praise indeed, considering the source. We seem to have a winner.