Cinnamon Chocolate Fudge

1. 1

   Butter the bottom and sides of an 8 by 8-inch baking pan.

2. 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. 3

   Set aside.

4. 4

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

5. 5

   Stir in the chocolate chips and butter.

6. 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. 7

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

8. 8

   Sprinkle with salt, if desired.

9. 9

   Refrigerate for at least 2 hours until firm.

10. 10

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

11. 11

    Remove the fudge to a cutting board.

12. 12

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

13. 13

    Store refrigerated in an airtight container or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.