| Level: | Easy |
| Total: | 2 hr 13 min |
| Prep: | 5 min |
| Inactive: | 2 hr |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
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 cacao) 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
Instructions
- 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
| Serving Size | 1 of 6 servings |
| Calories | 662 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 3 g |
| Sugar | 83 g |
| Protein | 9 g |
| Cholesterol | 53 mg |
| Sodium | 355 mg |
Reviews
Love it !! Does it need to stay in fridge?
Can this go in the freezer for a couple of weeks prior to Christmas?
Ghirardelli sells 11 oz bags of chips. Accurate measurements for that amount please?
I have made this fudge so many times and it is always a hit! Sometimes I’ll add nuts or other fun candies.
The first time I made this it was a big hit with everyone. The problem is I can’t stop eating it!!! I make it every year for the holidays using holiday sprinkles on top. My co- worker requests it from me every year! Delicious, melts in your mouth.
Love this recipe for fudge..I changed it up a bit by using orange zest instead of cinnamon, so good
Love this! As noted in other reviews definitely use 3 tsp cinnamon. Perfect!
I like this recipe. I used a stick of butter instead of oil and I cut the sugar in half because I don’t like it sweet. However I ran into trouble with the time. My oven is a little fast so I lowered the temperature to 335° and set the timer for 45 minutes. The bread was over cooked just a little when I checked it at 40 minutes.
Excellent! Even better with a little cayenne added. Don’t skip the salt!
It didn’t set quite right, not firm enough. I left in the fridge overnight and that seemed to do the trick. I use good top quality cinnamon but couldn’t really taste it, just tasted like chocolate. Made it again and added another tsp of cinnamon and a tsp of cayenne pepper. Perfect!