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Cinnamon-Chocolate Fudge

Cinnamon-Chocolate Fudge
PREP TIME
5 min
COOK TIME
8 min
YIELDS
4 - 6 servings

A decadent dessert made with bittersweet chocolate, sweetened condensed milk and a little bit of ground cinnamon.

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Ingredients

Butter, for greasing the pan
1
(14-oz) can sweetened condensed milk
2
tsp ground cinnamon
1
tsp pure vanilla extract
1
lb(s) (about 2 cups) bittersweet (60% cacao) chocolate chips (recommended: Ghiradelli) (see Cook's Note)
3
Tbsp unsalted butter, cut into ½-inch pieces, at room temperature
Kosher or flake salt, optional
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Directions

Notes

The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.

Step 1

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.

Step 2

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.

Step 3

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.

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