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Summer says Gingham!

Summer says Gingham!
And Gingham is reproduced in this sugar flower tutorial by Jacque Benson. Happy Summer!


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Monday, November 29, 2010

Cinnamon Chocolate Fudge!

With the Holidays fast approaching it’s time to start thinking about your favorite Holiday goodies!

I tried this new fudge recipe and it was delicious!
It’s very melt in your mouth- creamy goodness.
It’s also super simple.
Cinnamon-Chocolate Fudge!





Ingredients

Butter, for greasing the pan

1 (14-ounce) can sweetened condensed milk

2 teaspoons ground cinnamon

1 teaspoon pure vanilla extract

1 pound (about 2 cups) bittersweet (60 percent cocoa) 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
*Note::::I used the bittersweet chocolate
And also sprinkled some of the flake sea salt on a few rows
of the fudge it was very good both ways!


Directions

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. 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 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.

Run a warm knife around the edge of the pan to loosen the fudge. 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.


*Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips. I suggest using the bittersweet the flavor is Amazing !

Recipe courtesy Giada De Laurentiis


Photography by Diane Marks-2010 all rights reserved.
The photos may not be republished or reproduced in any manner without the expressed permission of the author.

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Jacque Benson
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And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

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Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

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Fabulous Sugar Artistry by Yoogin Lee from South Korea. Yoojin is one of our Sugar Teacher Members. Click on the photo to see more of Yoogin's brilliant work.

Hey! Check out the Edible Artists Network

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