This is a recipe by Giada De Laurentiis for an easy, no-hassle fudge. The cinnamon gives it an unexpected, delicious flavor.
1 can condensed milk
2 tsp. cinnamon
1 tsp. vanilla extract
3 Tbsp. butter
2 1/2 cups bittersweet chocolate chips
Melt the chocolate chips over double boiler – go slow and low. Add the remaining ingredients and mix with a rubber spatula until smooth.
Wrap a square baking pan in parchment, and spread the warm fudge evenly in the pan. Sprinkle kosher salt over the top, and place in the refrigerator to set.
Remove the fudge from the pan by lifting the parchment out, place the fudge block on a cutting board, and cut into cubes.
Fudge can be stored at room temperature, refrigerated for a longer shelf life, or it can be frozen. It should be kept in an airtight container to prevent the fudge from drying out. Refrigerated or frozen fudge should be allowed to reach room temperature before enjoying.