Cinnamon Chocolate Fudge

This was the one Valentines-like dessert I made last weekend. Chocolate fudge seemed appropriate for the day of LOVE. My sweetie has a serious sweet tooth and so I couldn't resist indulging him. I'd been looking for a fudge recipe for ages- one that didn't contain marshmallow fluff, corn syrup, or any other unnatural ingredient. And then I saw Giada make this one while watching Food Network at the gym (there's nothing like drooling over dessert while climbing rotating stairs)! And because it was so simple, I had to give it a try.

I was thrilled with the result! (And the ease of preparation.) I was nervous about using two whole teaspoonfuls of cinnamon and so I cut it in half. I went with the bittersweet chocolate but next time I think I'll use semi-sweet so it isn't quite so rich. I don't know if milk chocolate would work, but I'd like to find out! I think that sprinkling salt on top is an essential step- it makes for a breathtaking presentation and the perfect balance of salty and sweet.

INGREDIENTS
1 (14 oz.) can sweetened condensed milk
1 tsp. ground cinnamon (2 tsp. if you want a more pronounced flavor)
1 tsp. pure vanilla extract
1 lb. bittersweet (60% cacao) chocolate chips (Ghiradelli recommended, you can use semi-sweet, or perhaps even milk chocolate)
3 Tbsp. unsalted butter, room temperature
kosher salt (optional)

DIRECTIONS

1. Butter the bottom and sides of an 8x8 inch baking pan. Line the bottom and sides with parchment paper, allowing the excess to hang over the side for easy removal. Set aside.

2. 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). 

3. 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.

4. 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.

Makes an 8x8 pan of fudge.

(Adapted from Food Network)