Cinnamon-Chocolate Fudge

Name: Cinnamon-Chocolate Fudge
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT2H13M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 2 hr 13 min

Prep: 5 min
Inactive: 2 hr
Cook: 8 min

Yield: 4 to 6 servings

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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

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Watch how to make this recipe.

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.