Cinnamon-Chocolate Fudge

By JDARK

Ingredients

• Butter, for greasing the pan
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 pound bittersweet (60 percent cacao) chocolate chips
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• Kosher or flake salt, optional

Details

Servings 6
Preparation time 5mins
Cooking time 13mins

Preparation

Step 1

1. Butter the bottom and sides of an 8 x 8-inch baking pan.
2. 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
3. In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla.
4. Stir in the chocolate chips and butter.
5. 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.
6. Using a spatula, scrape the mixture into the prepared pan and smooth the top.
7. Sprinkle with salt, if desired.
8. Refrigerate for at least 2 hours until firm.
9. Run a warm knife around the edge of the pan to loosen the fudge.
10. Remove the fudge to a cutting board.
11. Peel off the parchment paper and cut the fudge into 1-inch pieces.
12. Store refrigerated in an airtight container or freeze.