This recipe is adapted from Giada De Laurentiis and it’s one of the easiest fudge recipes you’ll ever find. I make it all the time (when I know I can give most of it away!) and it’s perfect for celebrating Cinco de Mayo as well. I make it a little spicy by adding in some chili powder which gives it a nice, subtle flavor, especially when paired with the cinnamon. The mixture will be thick and a bit hard to spread out so go slowly, making it as even as you can in the pan. The result is a soft, creamy fudge (it’s not really dense) but it completely melts in your mouth.
Cooking spray, for greasing
1 14-ounce can sweetened condensed milk
1 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 12-ounce bag semi-sweet chocolate chips
2 tablespoons unsalted butter, cut into 4 pieces
1. Coat bottom and sides of a 9 x 5-inch loaf pan with cooking spray. Place a piece of parchment paper inside of pan, covering bottom and allowing to overhang on both short ends of pan (this will allow you to easily remove it from pan). Set aside.
2. In a medium glass bowl, combine condensed milk, chili powder, cinnamon, vanilla and salt. Stir in chocolate chips and butter. Place bowl on a saucepan of barely simmering water and allow mixture to completely melt, 10-15 minutes, stirring every few minutes. Mixture will be thick and smooth when melted.
3. Transfer melted chocolate mixture to prepared loaf pan, and using a spatula, level off top. Cover with aluminum foil and refrigerate until set, at least 4 hours, but overnight is better.
4. To remove, carefully lift out parchment paper and transfer fudge to a cutting board (run a knife along outside edges of pan if necessary to loosen fudge). Remove and discard parchment paper. Cut fudge into 1-inch squares and serve (keep remaining fudge in an airtight container in refrigerator).
Makes approximately 30-36 pieces.
For plain fudge, simply omit the chili powder and cinnamon and increase amount of vanilla extract to 1 1/2 teaspoons.
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