"'Honeydukes has got a new kind of fudge; they were giving out free samples, there's a bit, look-'" (Prisoner of Azkaban 158).
We've made a couple different kinds of fudge on this culinary journey, but today's fudge has to be delicious enough to be from Honeydukes! I have seen recipes for Chocolate-Cinnamon Fudge a couple places recently, so while it may not be "new," it's new to me, and it seems to be everywhere all of a sudden! I am slightly adapting a recipe I found on "A Cozy Kitchen," which was originally adapted from a recipe by Giada De Laurentiis.
You Will Need:
1 14oz can sweetened condensed milk
2 tsp ground cinnamon
1 tsp vanilla extract
2 cups dark chocolate chips
3 Tbs unsalted butter, cut into chunks, at room temperature (oops, I forgot the chopped and warm part, and it definitely made things a little difficult!)
1. Grease the bottom and sides of an 8" baking pan. Lay parchment or wax paper in the pan, allowing excess flaps to come up over at least 2 sides (this will help you pull out the fudge later).
2. In a medium glass or stainless steel bowl, combine the evaporated milk, chocolate chips, and butter. Place the bowl over a pan of simmering water (you don't need more than an inch or two of water), creating a double-boiler.
3. Stir the mixture as it heats, being sure to scrape the bottom, as it can burn even though we're cooking with steam. Continue stirring until the mixture is smooth.
4. Remove from the heat, and quickly (and completely!) stir in the cinnamon and vanilla.
5 . Scrape the melty mixture into the prepared pan, smoothing the top with a spatula. Refrigerate for two hours (until firm-- 3 or 4 hours might be better) before cutting into pieces.
Mmmmmm, this is decadent and delicious and delightful! While not technically magical, I think it's tasty enough to at least stand up against some Honeydukes fudge! Enjoy!
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