Cinnamon-Chocolate Fudge

Ingredients

• 2 cups bittersweet chocolate chips see cook's note 60 percent cacao recommended: Ghiradelli
• 6 servings butter for greasing the pan
• 2 teaspoons ground cinnamon 
• 6 servings flake salt 
• 14 ounce condensed milk sweetened canned
• 3 tablespoons butter unsalted cut into 1/2-inch pieces, at room temperature
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• knife
• baking pan
• spatula
• cutting board

Directions

1. Watch how to make this recipe.
2. 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
3. In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter.
4. 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). Using a spatula, scrape the mixture into the prepared pan and smooth the top.
5. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
6. Run a warm knife around the edge of the pan to loosen the fudge.
7. 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.