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Cinnamon Chocolate Fudge

JE
Jennifer

Cuisine: American
Categories: Holiday Sweets & Treats

Cinnamon Chocolate Fudge is a decadent, rich treat that combines the smooth, creamy texture of chocolate with the warm, aromatic spice of cinnamon. This easy-to-make fudge is crafted by melting together high-quality chocolate, sweetened condensed milk, and butter, creating a silky base that’s perfectly complemented by the warmth of cinnamon and a hint of vanilla. Once set, the fudge firms up into bite-sized squares with a melt-in-your-mouth texture and a delightful blend of sweet and spicy flavors. Whether served as a holiday treat or an indulgent everyday snack, Cinnamon Chocolate Fudge is a deliciously comforting dessert that offers the perfect balance of chocolate and spice.

Cinnamon Chocolate Fudge
chocolate
fudge

Difficulty: EASY

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Serving Size: 4 servings

Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 2 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1 lb (about 2 cups) bittersweet (60% cacao) chocolate chips, or 1 pound (about 2 1/2 cups) of semi-sweet chocolate chips
  • 3 tbsp unsalted butter, cut into 1/2 inch pieces, at room temperature, plus more for greasing the pan
  • 1 kosher or flake salt, optional

Directions:

  1. Butter the bottom and sides of an 8 x 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 hang over the sides. Set aside.
  2. In a medium glass or stainless steel bowl, combine sweetened condensed milk, cinnamon, and vanilla extract. Stir in 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 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 desired. Refrigerate for at least 2 hours until firm.
  3. Run a warm knife around the edge of the pan to loosen the fudge. Transfer 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.