1 Video | Photo: Cinnamon-Chocolate Fudge Recipe
Ingredients
- Butter, for greasing the pan
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- Kosher or flake salt, optional
Directions
Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.
Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.
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By sjhunter1
Austin, Texas
on May 06, 2012
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First time I've ever made fudge - very easy & fun to make. I loved the cinnamon & the salt together, they play on your tongue! Took this to a party & it was a huge hit, devoured in minutes, everyone loved it! Texture is rather like a smooth, velvety ganache & that's partly why my husband & I loved it so much.
By mmaria_alvarez_...
Westminster, CA
on April 14, 2012
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Recipe was super easy but the cinnamon ruined it. I couldnt even serve them. I quickly make another batch and cut the finished recipe in 1/2.
1 I made as is w/o the cinnoman.... nice, light. I would do again.
the other I added chyenne pepper.... now THAT was good, especially with the sea salt ontop. Definately will make again for adults.
By Tryer
on April 12, 2012
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I made this for a group of foodies and they loved it! Next time around, I added a teaspoon of espresso powder, about (since I don't always measure too precisely a half teaspoon EACH of clove and ginger and it turned out even better! I got rave reviews from the second batch for several months after bringing it to an event of about 150 foodies .
p.s. I think the trick here is to grind the spices as needed, versus buying store packaged spices.
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