Cinnamon-Chocolate Fudge

Hubby had just one request for the Superbowl: fudge.  We saw Giada make this cinnamon-chocolate fudge as part of her football snacks episode on “Giada At Home,” and ever since then, hubby has been wondering how he made it through so many football games without fudge.  Now, I like chocolate fudge just fine – generally, it’s not what I would choose, but it’s fine – but I had never tried making it before.  But seeing as this was ridiculously easy to make, and it made hubby oh-so-happy, I’ll probably be making it again.  Not for awhile, though… we’ve got quite a bit left.  To hubby’s coworkers, if you’re reading this… bring your appetites to work tomorrow (or whenever we dig out from “Snowmageddon” and actually see our offices again).

Cinnamon-Chocolate Fudge

2 cups milk chocolate chips (preferably Ghirardelli)*
1 can sweetened condensed milk
2 teaspoons cinnamon**
3 tablespoons butter
Maldon sea salt (about a tablespoon)

  • Prepare an 8×8 baking pan by buttering the sides and bottom, then lining with parchment – leaving an overhang – and buttering the parchment.
  • In a double boiler, melt together the chocolate, condensed milk, cinnamon and butter until smooth.
  • Pour the chocolate-cinnamon mixture into the buttered baking pan and smooth the top.  Sprinkle over the Maldon sea salt to your taste (I like to be a bit generous with the salt).
  • Place the fudge in the refrigerator and allow to set, at least 2 hours.  Slice into small pieces and serve cold.

*The original recipe called for dark chocolate, but I generally prefer milk chocolate – and my picked-over grocery store was all out of dark chocolate.  (It’s good to see where people’s priorities lie when a blizzard is coming.)  Feel free to substitute dark chocolate of whatever percentage you prefer – the recipe recommends 60%, but I could see up to 72% being good if you are a dark chocolate fan.

**I stuck with the original recipe’s recommendation and used cinnamon, and it did give the chocolate a nice depth of flavor.  Hubby really liked the combination of chocolate and cinnamon, but I was less keen on it.  Objectively, they did work well together, but I just don’t care for the combination, apparently.  I think that next time I make this fudge, I’ll do it with a teaspoon of coffee-flavored extract or raspberry-flavored extract for a bit of a different spin.  You could also leave out the flavoring altogether, and stir in some chopped nuts instead.  This fudge recipe leaves lots of room for creativity.  Go nuts!

Source: Adapted from Giada At Home.

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