Easy Cinnamon Chocolate Fudge

Makes about sixteen 2×2″ pieces.

1. With butter or non-stick spray, grease the sides and bottom of a standard 8×8″ glass or metal baking dish. Once you’ve greased your pan, cut a large strip of parchment or wax paper and line the bottom as well as up the sides. You’ll want to have an overhang of a couple inches hanging over the sides (for easy lifting of the fudge once it’s cool). Set aside.

2. Create a double boiler with a sauce pot of simmering water and a glass bowl set on top. A metal bowl would work fine as well but I used glass. Into the bowl, add your condensed milk, cinnamon, salt, and vanilla extract. Stir well.

3. Next add your chocolate chips. You could also use a bar of chocolate. If you do, just make sure you chop it up so that the pieces are about the size of chocolate chips (and equal to 2 cups). Next add your cubed butter.

4. Allow this mixture to melt together and cook about 8-10 minutes, stirring occasionally. You’ll want your mixture to smooth out completely and thicken up. Watch your heat—you want a continuous soft and gentle simmer of the water in the pot below. If it’s a boil you may scorch your chocolate. If things get too warm, simply remove bowl from pot, turn down heat, and add bowl back once the water in the pot is simmering again.

5. Once your mixture is smooth and thickened, remove the bowl from the heat and pour the mixture into your baking dish. Use a spatula to smooth the top.

6. Allow it to come to room temperature. Once at room temperature, wrap the baking dish with plastic wrap and chill in the fridge for 2 hours or until completely chilled.

7. When ready to cut into squares, remove dish from fridge and remove plastic wrap. Then, run a knife under hot water until it becomes warm and run knife gently around the edges of your fudge and pan. Pull fudge out of dish using the paper overhang as handles. Flip it over onto a cutting board, and gently remove paper. Run a large knife under hot water again and make your slices. Remember to run the knife under hot water and dry it off between cuts. You could even cut this into smaller squares (1.5×1.5-inch squares will get you around 25 pieces give or take)!

8. Store refrigerated in an airtight container for up to one week.

Easy peasy right?

Recipe adapted from FoodNetwork.com.