Cinnamon FudgeJanuary 6, 2013
This is a recipe from Giada that I made over the winter holidays. It makes some truly yummy fudge that reminded me of Mexican Hot Cocoa….so much delicious cinnamon! Feel free to cut into small pieces; it’s a rich, sweet treat.
You will need:
- 1 can (14 oz) sweetened condensed milk
- 2 t ground cinnamon
- 1 t pure vanilla extract
- 1 lb (~ 2 cups) bittersweet chocolate chips
- 3 T unsalted butter, cut into 1/2-inch pieces, at room temperature
- Kosher salt, optional
Then you will…
- Butter the bottom and sides of an 8×8 inch baking pan. Line the pan with 14×7-inch big piece of parchment paper, leaving the extra paper hanging over the sides of the pan.
- In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon and vanilla. Stir in the chocolate chips and butter pieces.
- Put the bowl on top of a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6-8 minutes. The mixture will be thick.
- Scrape the mixture into the prepared pan and smooth the top. Sprinkle with the 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. Store refrigerated in an airtight container or freeze.