Lindsay Ann Bakes: Simple Cinnamon Chocolate Fudge

Monday, November 17, 2014

Simple Cinnamon Chocolate Fudge

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These little fudge bites are so easy to make and so versatile. You can use any type of chocolate you like, from dark to white. Even spike them with different liquors! These are great to make for parties, work/school, or to give out as gifts because they can be served and packages up so easily for a perfect little treat.

You can cut the traditional squares of fudge, or pour it into cupcake liners (I used mini ones) for perfectly portioned, self-packaging, bite-sized pieces.


To make it even simpler, you can even use the microwave instead of the stovetop to melt the ingredients, according to the directions on your package of chocolate chips! 

Simple Cinnamon Chocolate Fudge

Ingredients
  • 3 cups (18 oz.) dark, semisweet or bittersweet chocolate*
  • 1 (14 oz.) can sweetened condensed milk
  • 2 tablespoons unsalted butter 
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • shaped confetti sprinkles, optional
*You can use 4 cup (24 oz.) white instead and omit the butter for a white chocolate fudge. Note that using white chocolate will result in a less firm fudge compared to a semisweet based fudge.

Directions

Line an 8 inch square pan with parchment or wax paper, so the paper hangs over the sides for easy lifting to remove the fudge.

Combined chocolate, sweetened condensed milk, butter, cinnamon and salt in a medium saucepan. Stir over low heat until about 3/4 of the chocolate has melted. Remove from heat and keep stirring until chocolate has completely melted. Spread evenly into prepared pan with a spatula to smooth out top. Place in the refrigerator for 2-4 hours until fudge is firm and set. Remove by lifting the parchment/wax paper flaps over the side of the pan, up and out. Cut into 1-inch squares and place in mini cupcake liners for serving. Add sprinkles for garnish if desired.


  
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