Chocolate Cinnamon Fudge
Can I tell you something? I’ve cheated before. It happened when I was in 5th grade and taking a social studies test. I didn’t know the capitol of South Dakota, or what its major exports were, and so… I cheated. And then after school I broke down crying in front of my mom; I’m really not that good at keeping these kinds of secrets. So yeah, based on past experience I didn’t really think cheating was going to be a good thing. However, this time there were no tears and I wasn’t grounded from watching TV for two weeks. Instead, there was fudge. Lots and lots of awesome fudge.
Until now, I had never made fudge. The reason I have never made fudge before is because I thought it was difficult and involved scary and unknown objects like candy thermometers. Whenever I see a recipe that mentions a candy thermometer, I turn the page as quickly as I can. Seriously, things like that make me nervous. However, this was easy, easy fudge. By easy, I mean it took less than 30 minutes and only 5 ingredients. There were no thermometers of any kind involved. I took it to a party and everyone went on and on about how they couldn’t believe I made fudge for them, and I sort of felt like a cheater, knowing I didn’t really spend as much time or effort on this as they all thought. I guess sometimes cheating can be a delicious thing to do.
Chocolate Cinnamon Fudge
Adapted from Giada De Laurentiis
Okay, I know I’m on a bit of a Giada kick, but you’re gonna thank me when you try this. If you’re not a big fan of cinnamon just leave it out. If you really love nuts in your fudge, just add 1 cup of chopped nuts at the end right before you pour it in the pan.
1 (14-ounce) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 pound (about 2 cups) bittersweet or semisweet chocolate chips
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature, plus more for greasing the panButter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, allowing a couple inches of parchment paper to hang over the side.
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 stir until the chocolate chips have melted and the mixture is smooth, about 6-8 minutes. (add nuts at this point if you like them) Using a spatula, scrape the mixture into the buttered pan and smooth the top. Refrigerate for at least 2 hours until firm.
Holding the edges of the parchment paper that are hung over the pan, life the fudge out of the pan and onto a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze, if you don’t eat all of it while standing in the kitchen.
It looks so easy to make!I also steer away from desserts that require me to use candy thermometers
I’m sure to make this one real soon!
Woah!! This looks great!!! YUM!
I too am scared of candy thermometers… this recipe is easy and I love fudge… will surely make some…
cinnamon is the end-all, be-all for me, and i just so happen to be a fudge addict. that said, i think you’re my new favorite person.
haha, thanks Grace! Again, I can’t take too much credit cause this is seriously the easiest fudge you’ll ever make, enjoy!!