Cinnamon-Chocolate Fudge

Fudge is another one of those things that I make only once a year.  Because I only make it once a year I’m not great at it so I have to make cheater fudge.  Cheater fudge is any fudge that uses sweetened condensed milk or marshmallow fluff to bind it.  My mom makes real fudge.  The kind that you have to cook and stir and cook and stir until it reaches “soft ball stage.”  My real fudge always turns out grainy and gross so I don’t make it any more.

This is a Giada de Laurentiis recipe.  I’m not a fan of her as a personality so I don’t watch her show(s).  I came across this on foodnetwork.com.  It’s easy.  It’s smooth.  It’s glossy.  It’s rich.  And it’s a little upscale.  The cinnamon adds a nice touch as does the finishing salt.  It’s just a little more sophisticated than traditional chocolate fudge.  One of the commenters on the site suggests adding a little cayenne as well.  I might try that next.

Fudge makes a nice hostess gift; a nice garnish for a dessert platter; a nice afternoon pick me up.  Indulge!

Good? Yes.
Easy? The easiest.
Good for company? A nice addition to a dessert plate.
Special shopping? Nope. Only a few ingredients.

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 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt, optional

Directions

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

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.

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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One Response to “Cinnamon-Chocolate Fudge”

  1. 1womanskitchen Says:

    Version two of this fudge included 1 tsp of cinnamon and 2 shakes of cayenne pepper. Yum.

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