CINNAMON CHOCOLATE FUDGE
This was on TV's "Giada in the Kitchen". It just sounds heavenly, but I haven't made it yet. The directions do not include refrigerator cooling. I'm going down to the store and picking up the ingredients!
Provided by Chris Reynolds
Categories < 15 Mins
Time 10m
Yield 64 pieces
Number Of Ingredients 7
Steps:
- 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 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.
- 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.
Nutrition Facts : Calories 60.6, Fat 4.8, SaturatedFat 3, Cholesterol 3.5, Sodium 9.7, Carbohydrate 5.6, Fiber 1.2, Sugar 3.5, Protein 1.4
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