1 (14-ounce) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 pound (about 2 cups) bittersweet (60% cacao) chocolate chips (recommended: Ghiradelli)
*see Cook’s Note
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt (optional)
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. Place 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 using. 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 and place on a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.
*Cook’s Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semi-sweet chocolate chips.
Yield: 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 6 to 8 minutes
Inactive Prep Time: 2 hours
Recipe Courtesy Giada De Laurentiis
Picture Courtesy Sugarlaws
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