Cinnamon Chocolate Fudge

Name: Cinnamon Chocolate Fudge
Ingredients: butter, for greasing the pan; 1 (14 ounce) can sweetened condensed milk; 2 teaspoons ground cinnamon; 1 teaspoon pure vanilla extract; 1 lb about 2 cups bittersweet chocolate chips (60 percent cacao); 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature; kosher salt (optional)

7 ingredients

13 steps

Ingredients

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

Directions

1

Butter the bottom and sides of an 8 by 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.
3

Set aside.
4

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla.
5

Stir in the chocolate chips and butter.
6

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).
7

Using a spatula, scrape the mixture into the prepared pan and smooth the top.
8

Sprinkle with salt, if desired.
9

Refrigerate for at least 2 hours until firm.
10

Run a warm knife around the edge of the pan to loosen the fudge.
11

Remove the fudge to a cutting board.
12

Peel off the parchment paper and cut the fudge into 1-inch pieces.
13

Store refrigerated in an airtight container or freeze.