Chocolate-Cinnamon Salty Fudge

I watch a lot of cooking shows! I love to cook! I don't go near any type of sea food, well except tuna in a pouch or can....but even that I like to think it is chicken. If you ask my husband he will tell you "It's just chicken" haha That's what I say when I eat it. When I cook I will buy every ingredient needed. Now baking I cannot do! Jello No Bake Cheesecake, I can make that all day long! But to make a cake from scratch, forget it!

I was watching Giada At Home last week when she made Cinnamon-Chocolate Fudge. It looked super simple and just a few ingredients. I thought I can make that! So I went to Safeway last night to get the chocolate chips and canned milk and decided to make some. Wow it was super simple and didn't take long to make. The only thing that took long was the 2 hours it had to sit in the fridge. By the way, longest 2 hours of my life! Lol

Recipe is from foodnetwork.com / Giada De Laurentiis

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

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 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.

Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.