Some days I wake up with the overwhelming urge to bake. Other days, I wake up with the overwhelming urge for chocolate. Lots of it. And whipping up boxed brownies or cut-and-bake chocolate chip cookies just isn’t going to do it. Only something homemade and seriously delicious can satisfy my craving.
Last week, I found my chocolate cure-all: Cinnamon-Chocolate Fudge. As a kid, I loved buying fudge at fairs and amusement parks. But this recipe isn’t just for children. This is fudge all grown up, and it takes less than 10 minutes to make.
The warmth of the cinnamon really turns this fudge into something special. And a sprinkle of kosher salt takes it to new, fudgy heights. These dense chocolate squares are sure to satisfy your sweet tooth. The hardest part? Waiting two hours for the fudge to harden. If I can do it, so can you.
This recipe is adapted from Giada DeLaurentis. A sprinkle of salt adds something really special to this grown-up fudge recipe. Semi-sweet chocolate chips can sub in for bittersweet if desired. Serves 16-20—this fudge is rich! Cook Time: 8 minutes. Total: 2 h 10 min. For a print copy of this recipe, click here.
Butter, for greasing the pan
1 (14-oz.) can sweetened condensed milk
2 tsp. ground cinnamon (best you can find)
1 tsp. pure vanilla extract
1 lb. (about 2½ c.) bittersweet (60% cacao) chocolate chips (recommended: Ghiradelli)
3 Tbs. unsalted butter, cut into 1/2-in. pieces, at room temperature
Kosher or flake salt, optional
Prepare the pan. 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.
Make the fudge. 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.
Cool and store. 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.