Sunday, October 24, 2010

Chocolate- Cinnamon Fudge with Sea Salt

I love the combination of Chocolate and Salt. Earlier this year, while in California, I tried it for the first time as they were serving it with wine at a winery. It is amazing. As you are making, it seems the cinnamon will be overwhelming, but it's not. It, along with the salt enhances the taste of Chocolate. Make sure to use either Kosher or Sea Salt, as table salt is too fine and would not work well. Also, you can substitute Bittersweet chocolate for the dark chocolate experience. Enjoy.

Chocolate-Cinnamon Fudge with Sea Salt
  • Butter, for greasing the pan
  • 1 (14oz) can sweetened condensed milk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 pound (about 2 cups) semi-sweet chocolate chips (Ghiradelli recommended)
  • 3 tablespoons unsalted butter, cut into 1/2 pieces, at room temperature
  • Sea Salt or Kosher Salt, optional
Butter the bottom and sides of an 8 by 8 inch baking pan. Line the pan with a sheet of parchment paper. Set aside.

In a medium glass or stainless 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. Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle lightly with Salt. Refrigerate at least 2 to 3 hours until firm.

Peel off parchment paper and cut fudge into small pieces. Store refrigerated in an airtight container.

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