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
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.
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.
The photos may not be republished or reproduced in any manner without the expressed permission of the author.
