Salty Cinnamon Fudge
This creamy, salty-sweet fudge takes 10 minutes to prep & it can be made with just a few dollars worth of ingredients. If you’re not into cinnamon, leave it out. Or, better yet, try experimenting with other bold flavors like cayenne or chipotle pepper powder, or substitute in some peanut butter chips. It’s totally customizable! In my opinion, the salt on top is a must; it brings out the sweetness in the chocolate & elevates this fudge to something you could serve at an elegant dinner party!
- Butter, for greasing the pan
- 1 (14-ounce) can sweetened condensed milk
- 1.5 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 pound semi-sweet chocolate chips (recommended: Ghiradelli)
- 3 tbsp unsalted butter, cut into 1/2-inch pieces, at room temperature
- Kosher or flake salt
- 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 1 inch 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. 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.