Cinnamon Chocolate Fudge

Valentine’s Day is right around the corner so I thought I would make a decadent chocolate dessert. Instead of buying chocolates this year, consider making some and then wrap them up in something pretty. It’s much more personal and will be appreciated by the recipient because of the time you put into it. I love this fudge because it’s different. I’m not sure I’ve ever had cinnamon fudge, and honestly, I didn’t think I would like it. But I LOVE it. Possibly my favorite fudge. The recipe does say that semi-sweet chocolate will work but I really think bittersweet is the way to go. I also think nuts might be a nice addition. I’ll have to try that next time.
And my wonderful husband bought me some roses so I decided to decorate my pictures for Valentine’s Day. 🙂 Of course, my 2-year-old wanted to see them and ended up pulling a rose off of its stem, so I decided to take the petals off and get really creative. I didn’t want it to go to waste after all! 🙂
Sweetened condensed milk (yeah, I could eat that straight from the can)
Add the rest of the ingredients
Melt it all together
Place into a pan and cool
Cinnamon Chocolate Fudge
Serving Size = 8×8-inch pan, 4-6 servings
Original Recipe: Giada De Laurentiis
  • Butter for greasing a pan
  • 1 (14-oz) can sweetened condensed milk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 lb (about 2 1/2 cups) bittersweet chocolate chips (60% cacao) (Ghiradelli recommended)
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
  1. Butter the bottom of an 8×8-inch pan and line with a sheet of parchment paper, 14-inchesx7-inches wide, allowing overhang on the sides (makes it easier to remove from pan).
  2. In a medium glass or stainless bowl, combine the milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture turns smooth, about 6-8 minutes. Make sure the bowl does not touch the water.
  3. Scrape the mixture into the prepared pan and refrigerate for 2 hours or until firm.
  4. Run a warm knife along the edges to loosen the fudge, pull the fudge out and cut into 1-inch pieces. Store in refrigerator or freezer.
Happy Valentine’s Day!!

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