IHCC: Cinnamon-Chocolate Fudge

This week's theme over at I Heart Cooking Clubs is "Chocolate Cravings." Oh yes, I have chocolate cravings. Often. But, I have to admit, it was hard for me to find a chocolate Giada recipe that was crave-worthy. So many of hers are combined with espresso, and, while I can tolerate it sometimes, I am not a coffee fan. So, I finally settled on this one chocolate recipe that I had bookmarked back when I had cable and would watch Giada's show almost every day. I wanted to save it for the holiday season, but I guess testing it out beforehand is a good idea.

I made the Cinnamon-Chocolate Fudge recipe, which is available on Food Network's website. It's easy to make. Very easy to make. Dangerously easy to make. Why is it dangerous? Because this stuff is GOOD! I would venture to say that the sea salt is NOT optional. It completely takes this fudge and elevates it to something special, something out of the ordinary, and something totally addictive. Sweet from the chocolate and sweetened condensed milk, warming from the cinnamon, and salty from the sea salt. The flavors all pop in your mouth, and before you know it, you're reaching for a second piece. My advice: Cut them in very very small squares so you won't feel so bad about going back for more.

Be sure to hop over to I Heart Cooking Clubs to see what other folks made for their chocolate craving week.

Cinnamon Chocolate Fudge

from FoodNetwork.com

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

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.