Food recipes
Chocolate Cinnamon Fudge
Chocolate Cinnamon Fudge Ingredients: milk, canned, condensed, sweetened spices, cinnamon, ground vanilla extract pascha, organic bitter-sweet dark chocolate chips, butter, without salt Directions: Butter the bottom a...
Chocolate Cinnamon Fudge
Ingredients:
milk, canned, condensed, sweetened
spices, cinnamon, ground
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
Directions:
Butter the bottom and sides of an 8 by 8-inch baking pan.
Line the pan with a sheet of parchment paper, allowing a couple inches of parchment paper to hang over the sides.
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 top of a saucepan of barely simmering water and stir until the chocolate chips have melted and the mixture is smooth, about 6-8 minutes.
(You can also add nuts at this point if you like them).
Using a spatula, scrape the mixture into the buttered pan and smooth the top.
Refrigerate for at least 2 hours until firm.
Holding the edges of the parchment paper that are hung over the pan, lift the fudge out of the pan and onto a cutting board.
Peel off the parchment paper and cut the fudge into 1-inch pieces.
Store refrigerated in an airtight container or freeze.
That is .
.
.
if you dont eat all of it while standing in the kitchen.
Ingredients:
milk, canned, condensed, sweetened
spices, cinnamon, ground
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
Directions:
Butter the bottom and sides of an 8 by 8-inch baking pan.
Line the pan with a sheet of parchment paper, allowing a couple inches of parchment paper to hang over the sides.
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 top of a saucepan of barely simmering water and stir until the chocolate chips have melted and the mixture is smooth, about 6-8 minutes.
(You can also add nuts at this point if you like them).
Using a spatula, scrape the mixture into the buttered pan and smooth the top.
Refrigerate for at least 2 hours until firm.
Holding the edges of the parchment paper that are hung over the pan, lift the fudge out of the pan and onto a cutting board.
Peel off the parchment paper and cut the fudge into 1-inch pieces.
Store refrigerated in an airtight container or freeze.
That is .
.
.
if you dont eat all of it while standing in the kitchen.